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Spring Pea and Roast Radish Risotto

This risotto is a celebration of the fresh produce in markets - radishes and peas being the stars of the dish!
Print Recipe
Spring Pea and Caramelized Radish Risotto
Prep Time:45 minutes
Cook Time:30 minutes
Total Time:1 hour 15 minutes

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