Alice Waters’ Spring Pea Risotto Recipe

In a saucepan, heat the vegetable broth and bring to a simmer.

In a separate pot, heat the olive oil and cook the onion until tender.

Add Arborio rice and stir until coated.

Add white wine and stir until absorbed.

Gradually add hot broth, 1/2 cup at a time, stirring frequently and waiting for each addition to be absorbed before adding more, until rice is tender and mixture is creamy, about 20-25 minutes.

Add the peas during the last 5 minutes of cooking time.

Remove from heat and add Parmesan cheese, salt, pepper, and butter. Stir until melted and well combined.

Serve hot and garnish with additional Parmesan cheese and pea shoots.