Spring Pea and Radish Risotto

Citrus infused creamy arborio rice is tossed with fresh spring peas and Meyer lemon dijon roasted radishes. Topped with crumbly bacon and freshly grated parmesan, this is pea and radish risotto is spring comfort food at its best!

This pea and radish risotto was originally an old post, from like week 3 of blogging back in 2011. It was the same week that I got my first “real” camera and there were no less than 20 pictures in this post, all horrific, as I played around with depth of field with a bowl of horribly styled risotto on the floor in my dining room thinking that was where the “best light” was. Oh vey.

Citrus infused creamy arborio rice is tossed with fresh spring peas and Meyer lemon dijon roasted radishes. Topped with crumbly bacon and freshly grated parmesan, this is risotto is spring comfort food at its best!

Spring time produce popping up everywhere made me think back to this post (because despite the pictures, the recipe was pretty good!) and how it deserved a makeover.

See also:
A Guide to Spring Vegetables – Radishes
A Guide to Spring Vegetables – Peas

I decided to do things a little differently this time around by roasting the radishes with some Meyer lemons and dijon mustard (<– sweet baby J, I freaking love that mustard) instead of simply slicing them raw.

Spring time radishes are roasted and added to this creamy pea risotto. Radishes roasted with olive oil, lemon and mustard are a delicious addition to this spring pea risotto.

Roasted radishes taste nothing like raw ones. Like to the point where Ulysses was eating the leftovers of this at work and came home asking what those “potato looking things” were in the risotto because he couldn’t identify them. The taste is a million times better roasted than raw in my opinion so it was a no brainer to change the recipe up this time around.

Bright spring flavors burst in your mouth with each bite of this pea and radish risotto!

It bothers me that risotto gets this reputation of being difficult or time consuming. It’s neither, people.

You put rice in a pot, you slowly add liquid, you stir here and there and continue until it’s cooked. This takes you all of 25-30 minutes and you have a creamy (the more stirring, the creamier it gets!) bowl of carb-filled deliciousness ready for any and all mix-ins you want. In this case, fresh shelled spring peas (you can totally use frozen ones though too), lemon dijon roasted radishes, bright parsley and crispy bacon. Of course, there’s cheese as well, but that’s a given with risotto. The more, the merrier.

Creamy risotto meets bright lemon and mustard roasted radishes and fresh spring peas in this seasonal comfort food recipe.

I think comfort food mistakenly gets associated with winter only. This pea and radish risotto proves otherwise though. It’s definitely spring in every bite but it’s pure comfort food at the same time.

Kind of perfect for those bright, sunny, almost bordering warm spring days that are still accompanied by cold nights. The perfect “in between season” kind of food for when it’s not quite grilling weather but you’re sort of ready to retire the heavy cream based soups, meaty stews and everything else winter makes you crave.

And to kick off the spring season, here’s a round up of 4 more healthy spring produce focused recipes from some of my blogging friends:

Healthy Spring Recipes

Carrot Cake Overnight Oats – Food Faith Fitness
Wake up to dessert for breakfast with these protein packed, gluten free carrot cake overnight oats! They’re an easy, healthy breakfast for under 300 calories!

Leek and Potato Pan Roast – Cotter Crunch
This Seasonal Pan Roast is packed with Leeks, Potatoes, and Steamed Greens! Super flavorful, healthy, and easy to make in one pan! A paleo/vegan side dish perfect for any gathering. Whole 30 friendly!

Grain Free Waffles with Homemade Strawberry Jam – Fit Foodie Finds
Looking for an all-purpose grain free waffle that tastes like the real deal? You are going to swoon over these almond flour waffles made with an almond flour + coconut flour base topped with a homemade strawberry chia compote! They’re paleo, gluten free, and meal-prep friendly!

Sausage and Spring Veggie Pasta – Lexi’s Clean Kitchen
This Sausage and Spring Vegetable Pasta is my go-to gluten-free dish for a quick weeknight meal or for entertaining. It’s delicious, serves a crowd, is easy to prepare, and is made using only ONE POT!

And of course, my Spring Pea and Radish Risotto!

Comfort food isn't just for winter, try a bowl of this pea and radish risotto for some cozy spring inspired deliciousness!

Happy spring, guys!

Serves 4     adjust servings

Spring Pea and Radish Risotto

Cook Time 30 mins 2017-06-24T00:30:00+00:00Prep Time
Preparation 15 mins 2017-06-24T00:15:00+00:00Cook Time
Total Time 45 mins 2017-06-24T00:45:00+00:00 Total Time

Citrus infused creamy arborio rice is tossed with fresh spring peas and meyer lemon dijon roasted radishes. Topped with crumbly bacon and freshly grated parmesan, this is risotto is spring comfort food at its best!

Ingredients

For the risotto

  • 2 slices bacon
  • 1 shallot, minced
  • 1 cup arborio rice
  • 2 tablespoons red wine
  • 32 ounces vegetable or chicken broth
  • 8 ounces fresh spring peas (frozen peas will also work)
  • juice of 1/2 a Meyer lemon (or regular lemon)
  • 1/4 cup freshly grated parmesan cheese, plus more for topping
  • 2 tablespoons chopped parsley, plus more for serving
  • sea salt for garnish

For the roasted radishes

  • 1 bunch radishes, cleaned, trimmed and quartered
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dijon mustard
  • zest of 1 Meyer lemon (or regular lemon)
  • juice of 1/2 a Meyer lemon (or regular lemon)
  • salt & pepper

Instructions

    For the risotto:

    1. Place the chicken broth in a medium sauce pot over low heat to keep warm.

    2. Place a large pot or dutch oven over medium-high heat. Once hot, add bacon and cook until crispy. Transfer to a paper towel lined plate to drain reserving the grease in the pot.

    3. Reduce the heat to medium and add the shallots to the pot, cooking until softened, about 3-5 minutes.

    4. Add the rice, toss to coat in the bacon fat and shallot mixture and "toast" the rice in the pot for about 1 minute.

    5. Add the wine and stir until it cooks off. Reduce heat to medium-low.

    6. Add a few ladles of the warm chicken broth to the pot with the rice so that the broth just covers the top of the rice. Stir frequently and continue adding broth as the rice absorbs it until the broth is all gone and/or the rice is cooked.

    7. Add the peas, lemon juice, parmesan and parsley and stir to combine. Season to taste with salt and pepper. Spoon into serving dishes and top with the roasted radishes, crumble the reserved cooked bacon on top and garnish with additional parmesan, parsley and sea salt.

    For the roasted radishes:

    1. Preheat oven to 425 degrees.

    2. Toss radishes with the olive oil, mustard, lemon zest, lemon juice, salt and pepper in a bowl and spread out on a parchment lined baking sheet.

    3. Roast for 20-30 minutes, tossing occasionally until crispy around the edges and fork tender in the middle while you make the risotto. Radishes should be done right as risotto is finishing up. 

     

    25 Comments

    1. kari @running ricig

      While that looks delicious, I”m not sure I can get over the radish part…Breakfast, on the other hand, I can totally get on board with!!

      Reply
    2. peasandcrayons

      LOVE the idea of adding peas and radish…and the fact that your risotto is so CHUNKY! Thats for sure what I want out of mine… I get disappointed when they are just creamy rice alone. its no fun like that! ;)

      Hope your week is off to a fabulous start!

      xoXOxo
      Jenn @ Peas & Crayons

      Reply
    3. Hayley (Oat Couture)

      Risotto is perfect food for right now as we have the craziest rain and thunderstorm going on outside… a salad definitely isn’t going to cut it! And after seeing your photo’s I now feel like a lovely glass of red (don’t worry it’s well after lunch time here in Cyprus! ;))

      Reply
    4. Skinny Fat Kid

      So jealous you found brown Arborio! Last time I made risotto I used regular brown rice and it came out fine, but was missing a bit of that creaminess from the Arborio. I’m going to have to start searching the bulk bins for that!

      Reply
    5. Kim (Book Worm Runs)

      Looks delish! :) And the pictures are gorgeous!!! The new camera is working out great :)

      Reply
    6. Jenny

      I love making Ashley’s bake, they are so delicious although I’ve only made them with oats before :D The risotto is making my mouth water :)

      Reply
    7. Monique

      I don’t know why I’ve never thought of mixing radishes and peas! And that breakfast looks amazing…. clicking over to the recipe right now :)

      Reply
    8. Stephanie

      Made the risotto tonight. It camr out amazing! Everyone loved it, four people and it was all gone! Thank you!

      Reply
    9. Pingback: A guide to spring vegetables - radishes

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