Name: Lovage & Spring Pea Risotto with Lemon and Toasted Almonds
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 4 cups low-sodium vegetable broth; 1 tbsp olive oil; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 cup fresh or frozen green peas; 1/2 cup dry white wine; 1/2 cup finely chopped fresh lovage leaves (plus extra for garnish); 1 lemon (zested and juiced); 1/4 cup grated Parmigiano-Reggiano cheese (plus extra for serving); 1/4 cup sliced almonds, toasted; Salt and black pepper to taste

Lovage & Spring Pea Risotto with Lemon and Toasted Almonds

CrushedLemon1034

This vibrant risotto celebrates the bold, celery-like flavor of lovage—an underappreciated herb that shines alongside sweet peas and zesty lemon. Toasted almonds add a delightful crunch, balancing the risotto’s creamy texture. This dish is perfect for a crisp British Columbia evening, especially when local peas and lovage are at their freshest. The interplay of bright lemon, aromatic lovage, and nutty Parmigiano makes every bite irresistible and unique. Pair with a chilled glass of white wine for a perfect summer dinner.

Ingredients

Instructions

Warm the vegetable broth in a saucepan and keep it at a gentle simmer.
In a large skillet or saucepan, heat olive oil over medium heat. Add the onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute more.
Add the Arborio rice and stir to coat the grains in oil. Toast for 1-2 minutes until the edges are translucent.
Pour in the white wine and simmer until mostly absorbed.
Add a ladleful of hot broth to the rice, stirring often. When the liquid is mostly absorbed, add another ladleful. Continue adding broth gradually, stirring frequently, until the rice is creamy and tender (about 18-20 minutes).
When the rice is al dente and nearly done, stir in the peas, chopped lovage, lemon zest, and a generous pinch of salt and pepper. Cook for 2-3 minutes until the peas are bright green and tender.
Remove the pan from heat. Stir in the lemon juice and Parmigiano-Reggiano cheese until creamy. Taste and adjust seasoning.
Spoon the risotto into bowls. Top with toasted almonds, extra Parmigiano, and fresh lovage leaves. Serve immediately.