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!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Dishes
Cuisine: American
Keyword: pea and radish risotto, spring pea radish risotto, spring risotto
8ouncesfresh spring peas(frozen peas will also work)
juice of 1/2 a Meyer lemon(or regular lemon)
1/4cupfreshly grated parmesan cheeseplus more for topping
2tablespoonschopped parsleyplus more for serving
sea salt for garnish
For the roasted radishes:
1bunch radishescleaned, trimmed and quartered
1tablespoonextra virgin olive oil
1tablespoondijon 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:
Place the chicken broth in a medium sauce pot over low heat to keep warm.
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.
Reduce the heat to medium and add the shallots to the pot, cooking until softened, about 3-5 minutes.
Add the rice, toss to coat in the bacon fat and shallot mixture and "toast" the rice in the pot for about 1 minute.
Add the wine and stir until it cooks off. Reduce heat to medium-low.
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.
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:
Preheat oven to 425 degrees.
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.
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.