Spring Pea Risotto with Rutherford Sauvignon Blanc

Paired with BV Maestro Napa Valley Sauvignon Blanc

The fresh citrus and peach notes in the wine provide a zingy contrast to the rich shrimp while complementing the bright, herbaceous peas.

Serves 4-6.

A sunny Sunday afternoon deserves a little something special. Bring the taste of Tuscany to your patio with our springy risotto. The fresh citrus, peach, and pineapple notes in the wine provide a zingy contrast to the rich shrimp while complementing the bright, herbaceous peas. Delicious and surprisingly simple, it’s part of our regular rotation.

Ingredients

• 1 pound - medium shrimp - cleaned and deveined
• 2 garlic cloves - chopped
• 2 cups fresh snap peas - cut into 1-inch pieces - blanched
• 1 ½ cups Arborio rice
• 5-6 cups veggie or chicken stock
• 3 Tbs butter
• 1 Tbs olive oil
• 1 shallot - minced
• ½ cup white wine
• ½ cup grated Parmesan cheese + more for garnish
• 2 tsp lemon zest
• Fresh pea shoots - optional garnish
• ¼ cup fresh herbs - garnish (dill, parsley, chives)
• Salt + freshly ground pepper

Instructions

1. Blanch snap peas in boiling water then immediately into cold water, drain and set aside.
2. Bring the stock to a boil in a saucepan, reduce to simmer. Heat 1 Tbs butter and olive oil in a medium shallow skillet over medium heat. Add the shallot and cook until translucent about 3-5 minutes. Add rice and stir well. Continue to cook rice for a few more minutes. Add the wine and stir until absorbed. Add the stock one ladle (½ cup) at a time, stirring until absorbed. Keep a thin layer of stock over rice at all times at a low simmer. It should never be completely dry. Continue adding stock gradually until rice is aldente or to desired texture. The risotto should be a creamy porridge. Before adding the last of the stock, turn off the heat - it will continue to thicken. Add remaining 2 Tbs butter and Parmesan cheese, salt and pepper to taste. Stir in snap peas just before serving.
3. In a medium skillet - heat 2 Tbs olive oil over medium high heat - add garlic and cook for 1-2 minutes. Add shrimp - cook until pink and cooked on both sides - about 4-7 minutes. Add a pinch of salt and pepper. Toss together.
4. To serve - place risotto in a serving bowl or individual bowls - top with shrimp, fresh pea shoots, herbs and lemon zest. Add a sprinkling of Parmesan cheese. Serve immediately with some warm crusty bread.

2023 Beaulieu Vineyard Maestro Rutherford Napa Valley Sauvignon Blanc

92 points, Wine Enthusiast, December 2024

A refreshing and aromatic expression of a warm weather wine, this Sauvignon Blanc invites you in with tropical aromas of kiwi, guava and lychee. On the palate it has a slight herbaceous edge and a lovely lemon grass flavor that’s rounded out with a touch of warm spice from the French Oak. Fresh and lively, drink this wine on your first summer evening of the season.