It can’t be denied, I’m jumping for joy for the springlike weather we are finally getting, that this Spring Pea and Roast Radish Risotto recipe had to be made and shared as soon as possible. Make this on the weekend, make it on a weeknight – either way, just make it soon!

At the restaurant, my husband makes risotto. Not just any risotto, but some of the best risotto in the business. Me? I personally can’t make it as good as he does but I try my best. Like this recipe – this recipe is “light” for what compares to what my husband makes as it only has cheese and a splash of cream. His recipe is more like Boursin cheese, creme fraiche, heavy cream, parmesan cheese, and butter – lots of it.

For this Spring Pea and Roast Radish Risotto recipe though, I tried to keep it light (but I promise I will make him write down his recipe and share it in the near future), but packed with flavor.

This recipe for risotto is also a great one for Meatless Monday – it’s hearty enough to be a full meal on its own without the need of meat or fish, so I say just grab a bowl and dive in. Top with some extra virgin olive oil just before serving and a ton of cheese and you’re good to go. Oh! And you only use a bit of that wine bottle, so make sure to pour yourself a glass of white when sitting down for dinner. Cheers!

Photography by Stacey Rupolo / Recipe by Cooking with Books

Prep Time:45

Cook Time:30

Total Time:1 15

Ingredients

½ pound radishes quartered
olive oil and salt
2 tablespoons olive oil
2 cloves garlic diced
1 cup Arborio rice
½ cup white wine
2 - 2 ½ cups chicken stock
½ cup heavy cream
½ cup Parmesan Cheese
1 cup frozen peas thawed
1 cup watercress

Instructions

Preheat your oven to 400F and place radishes on a baking tray. Drizzle with olive oil and season with salt. Once oven is heated, roast for about 30 minutes, until golden brown and caramelized.
In the meantime, in a medium saucepan, heat olive oil and diced garlic over low heat. Saute the rice for 5 minutes and splash in the wine. Slowly stir and add the stock, while cooking for about 25 minutes. If needed, add more stock.
Finish with cream, cheese, and peas. Serve topped with fresh arugula and roasted radishes.

Servings: 4 servings

Spring Pea and Roast Radish Risotto