Spring Pea and Zucchini Risotto is my go-to recipe for the spring season. Whenever I spot fresh English peas in season, I crave this dish. It's fresh, zesty, and completely moorish.
Although I don't consume rice or dairy frequently, I love to indulge in this risotto, which is drenched in organic butter, high-quality Parmigiano Reggiano cheese, and broth. The fresh peas, baby zucchini, parsley, and lemon zest all work together in perfect harmony.
I used to prepare this recipe for my clients, and it truly is a labor of love to make, with each spoonful of broth and careful stirring, resulting in an ultra-creamy texture that is absolutely worth the effort! Let me know if you try it.