It is so wonderful to be back on the farm after our travels and I cannot believe how much has grown for harvesting. This past week, the girls and I were put to work harvesting Sugar Snap Peas. These peas are a cross between snow peas and garden peas. The whole pod can be eaten raw or cooked and they are so sweet in flavour.
Risotto with Grilled Snap Peas, Fresh Basil and Lemon Zest
My girls love to eat these snap peas raw as a snack.  The inspiration for my farm to table recipe comes from our recent family trip to northern Italy.  A simple and delicious risotto you can serve for lunch, dinner or even a special gathering.  Grilling the snap peas enhances the sweetness and also gives them a smoky flavour.  You have to give this recipe a try!
Risotto with Grilled Snap Peas, Fresh Basil and Lemon Zest

Risotto with Grilled Snap Peas, Fresh Basil and Lemon Zest
Prep time
Total time
Serves: 4
  • Risotto
  • 5 ½ cup reduced-sodium vegetable stock
  • 2 cup Arborio Italian rice
  • 3 tablespoons extra-virgin olive oil
  • 1 cup sweet onion, finely chopped
  • 1 cup dry white wine
  • 1 tbsp. unsalted butter
  • ¼ cup fresh basil, thinly sliced
  • Zest of one lemon
  • ½ cup Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper to taste
    Grilled Sugar Snap Peas
  • 1 ½ cup Sugar Snap Peas, washed and ends trimmed
  • 2 tbsp. Extra Virgin Olive Oil
  • ¾ tsp Kosher Salt
  1. Preheat grill to medium-high heat. Place snap peas in a bowl and toss with olive oil and salt.
  2. Grill snap peas a few minutes on each side until they are slightly charred and tender. Remove from grill let cool and cut in half. Set aside.
  3. To make the risotto, in a medium saucepan over medium-high heat, bring the stock to a simmer. Turn down heat to low to keep stock hot.
  4. In a large heavy bottom pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, about 2-3 minutes. Add rice and stir to coat well.
  5. Stir the wine into the rice. Stir frequently, until the liquid has been absorbed. Continue to cook on medium, adding stock in 1 cup increments and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the stock and the rice is creamy and just tender, about 20-25 minutes.
  6. Remove pot from heat, stir in butter and a ¼ cup of the parmigiano cheese. Season with salt and pepper. Gently stir in peas, basil and lemon zest. Serve sprinkled with the remaining ¼ cup of parmigiano cheese.