Risotto with Lemon and Peas (Copy)

Risotto is a great, versatile dish that works with many different ingredients. We usually love risotto in the winter months when it’s cold. However, this version of risotto, with lemon and peas, is brightly flavored, just as it looks. It makes a great meal or side dish anytime of the year.

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This version uses shallots, diced finely. A small yellow onion could be used as well.

Lemony Zest

The bright, fresh flavor is what makes this dish unique.

After prepping all the ingredients gather next to a medium size deep skillet, as the next few steps go fast.

We love our Hestan NanoBond Essential Pan: HERE

Heat the olive oil until shimmering, then add the shallots and sauté until soft. Next, add the garlic then the lemon zest. Add the wine, next and let it slightly boil until almost fully absorbed.

Next add the rice. Stir well.

Add the six cups of broth, one cup at a time. This the part that takes patience. Continue to add the broth and keep stirring. Bring to a boil. Once it’s boiling, turn the heat down to a simmer. Let it simmer uncovered for 15-20 minutes, until most of the both is absorbed and the rice is soft. Add the remaining broth 1/4 cup at a time, if needed for more moisture.

It’s almost ready! Now add the grated parmesan cheese, the peas and the lemon juice. Stir well.

Top with a little more cheese and lemon zest.

The beautiful Hestan Essential Pan works perfectly as a serving dish. Other ingredients can be added or topped on the rice, such as seared scallops or grilled chicken.

Yield: 4-6

Author: Jennifer Hipskind

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Risotto with Lemon and Peas

A lightened up version of traditional risotto made with fresh lemon and peas.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 shallot finely diced
• 2 cloves garlic, minced
• 2 cups arborio rice
• 6-7 cups chicken stock
• 1/2 cup dry white wine
• Zest of one lemon + more for serving
• Juice of one lemon
• 3/4 cup frozen peas
• 1/2 cup grated parmesan cheese + more for serving
• Salt and freshly cracked pepper to taste

Instructions

1. In a medium size saucepan bring the chicken stock to a boil. Reduce heat to low, cover and keep warm.
2. Melt butter in heavy large pot over medium heat.
3. Add shallot and sauté until tender, about 5 minutes. Add the garlic, then the lemon zest.
4. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute.
5. Add 6 cups of the hot broth to the rice, one cup at a time stirring to incorporate; bring to boil.
6. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cup, as needed, to maintain consistency and stirring occasionally, about 18 minutes.
7. Stir in peas, lemon juice, and Parmesan cheese. Season to taste with salt and pepper.
8. Transfer risotto to large bowl. Sprinkle with additional parmesan cheese and lemon zest if desired. Enjoy!