Spring is the perfect season for fresh flavours and vibrant dishes — and few recipes capture this better than risotto. Known for its creamy texture and Italian roots, risotto originated in the Lombardy region in the 14th century.
Today, Chef Bianca Beukes, Executive Sous Chef at the Radisson Collection, Waterfront, Cape Town, shares her take on a spring-inspired Pea Risotto, giving home cooks the chance to recreate a restaurant-quality dish with fresh, seasonal flair.
A Contemporary Twist on a Classic
Chef Bianca’s version balances comfort with creativity. Her risotto recipe uses pea purée and seasonal vegetables for a refreshing lift, with tofu or chicken for added protein, and a finishing touch of vegan Parmesan or cheese of choice.
Homemade vegetable stock and a zesty gremolata bring the flavours together, resulting in a dish that’s as light and vibrant as it is comforting and indulgent.
Culinary note: This dish contains soy (tofu) and alcohol (white wine, which can be substituted with lemon juice or vinegar).
INGREDIENTS
Serves 1
For the Risotto:
- olive oil – 30g
- white onion – 50g
- garlic – 10g
- arborio rice – 60g
- white wine – 50g (or lemon juice/vinegar)
- vegetable stock – 150g (see recipe below)
- frozen peas – 70g
- tofu – 100g (or chicken)
- bbq sauce – 15g
- pak choy – 30g
- broccoli – 30g
- baby marrow – 30g
- red radish – 10g
- vegan Parmesan – 10g (or cheese of choice)
- gremolata – 10g (see recipe below)
For the Vegetable Stock (yields 1 litre):
Onion, leek, carrot, celery, garlic, thyme, parsley, bay leaves, peppercorns, sunflower oil, and water. Simmer for 1 hour, strain, and reserve.
For the Gremolata:
Parsley, garlic, lemon juice & zest, olive oil, red chilli flakes, and salt.
METHOD
- Make the Stock – Simmer all stock ingredients for 1 hour. Strain and set aside. Can be frozen for up to six months.
- Prepare the Gremolata – Mix parsley, garlic, zest, lemon juice, olive oil, chilli flakes, and salt. Adjust seasoning to taste.
- Cook the Risotto – Sweat onion and garlic in olive oil, stir in rice until glossy, then add wine and vegetable stock in intervals. Simmer gently, stirring for creaminess.
- Finish with Flavour – Stir in pea purée and vegan Parmesan. Season to taste. Top with lightly cooked broccoli, pak choy, radish, and courgette. Garnish with gremolata and a squeeze of lemon juice before serving.
A Perfect Spring Dish
Chef Bianca Beukes’ Pea Risotto is creamy, colourful, and comforting while remaining light enough for warmer weather. It’s a dish that reflects how the Radisson Collection Waterfront Cape Town blends seasonal produce, creative flair, and sustainable dining philosophy.
