Springtime, means fresh spring green peas. And there is no better way to showcase peas than in a delicately flavored risotto. This recipe makes a creamy, delicious dish that is ideal for a side dish or first course. It contains less butter and cheese than other recipes without sacrificing the wonderful texture and taste of risotto. <br /> <br />Serving suggestions: with a simply prepared fish and a green leafy salad. <br />Recipe inspiration: Pea and Bacon Risotto, Gourmet | January 2009 by Ian Knauer. I’ve followed his risotto cooking technique but eliminated the bacon - replacing it with a shallot for a more subtle and classic flavor to showcase the peas, lemon and nutty cheese flavors.

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