Snap Pea Risotto with Garlic Scape Butter

An ode to late spring, this fresh risotto features snap peas and tender garlic scapes.

  • 3 C Chicken Broth
  • 1 C White Wine
  • 1 C Arborio Rice
  • 1/3 C Atwells Gold Cheese (grated)
  • 1 C Sugar Snap Peas (trimmed and cut into ½” pieces)
  • 1/4 C Scallions (chopped)
  • 1 T Olive Oil
  • 2 T Garlic Scape Butter
  1. Set out ingredients

  2. In a medium saucepan, heat chicken broth to medium heat
  3. In a large skillet, heat olive oil over medium high heat
  4. Add scallions to skillet and cook for 3 minutes
  5. Add rice, stir to combine ensuring rice is coated with oil. Cook for approximately 2 minutes.
  6. Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  7. Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  8. Along with the final ladle of stock, add the snap peas. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  9. Remove from heat, and add garlic scape butter and Atwell’s Gold cheese.

To make Garlic Scape Butter, blend 1 stick of butter with 2-3 garlic scapes in a food processor until smooth.

Atwell’s Gold cheese is available from Narragansett Creamery. If unavailable, you can substitute Asiago.