Peas in their pods remind me of neatly planted rows of seeds, just sown in the vegetable garden. Homemade risotto made with fresh green peas is my favorite food of the spring season. This simple combination is called ‘risi e bisi’ in the Veneto. It is especially well-celebrated in the beautiful cities of Vicenza, Verona and Venice.

I look for the arrival of fresh peas at the farmers market every year. When I spot them arranged tidily in wooden crates, I snap a pod and taste the raw peas; if they are sweet, smooth and bright green,  I take handfuls of them home to make this comforting and vibrant risotto. 

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