Spring Pea & Pecorino Recipe

Prepare stock and peas

Keep the vegetable stock warm in a saucepan over low heat. If using frozen peas, briefly blanch in boiling water 1 minute, then drain and plunge into ice water to preserve color; drain again. Reserve about 1/4 cup of peas whole for garnish and lightly mash the remaining peas with a fork (or pulse once in a food processor) to a coarse purée.

Sweat aromatics

In a wide heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Toast rice

Add arborio rice to the pan and stir to coat with fat. Cook, stirring, for 1–2 minutes until edges of the rice become translucent and it smells nutty. This step helps develop flavor and prevents sticking.

Deglaze with wine

Pour in the dry white wine and cook, stirring, until mostly absorbed, about 1–2 minutes.

Cook risotto

Begin adding the warm vegetable stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes total, until the rice is creamy and al dente. About halfway through cooking (after roughly 8–10 minutes), stir in the pea purée so the rice takes on a pale green color and the peas integrate into the risotto.

Finish with cheese and butter

When the rice is tender but still has a slight bite, remove the pan from the heat. Stir in the remaining 1 tablespoon butter, grated Pecorino Romano, lemon zest, chopped mint, and lemon juice. Season with salt and freshly ground black pepper to taste. If the risotto is too thick, add a splash of warm stock to loosen to a creamy consistency.

Portion the risotto into warmed bowls. Top each serving with reserved whole peas, pecorino shavings, a drizzle (about 1 tsp) of extra-virgin olive oil, and a few microgreens or pea shoots if using. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if desired.

Serve immediately so the risotto remains creamy. Leftovers can be cooled and refrigerated for up to 2 days; reheat gently with a splash of stock or water.