Lemon Risotto with Baby Peas
From deliathecrone 16 years ago
- 30 minutes to make
- Serves 4
Rice laced with a spring-like infusion of lemon and green onions, dressed with tender peas.
Ingredients
- 2 tablespoons extra-virgin olive oil shopping list
- ½ cup green onions, sliced diagonally shopping list
- 2 teaspoons grated lemon zest shopping list
- 1 ½ cups arborio rice, uncooked shopping list
- 2 tablespoons lemon juice shopping list
- ½ cup white wine shopping list
- 5 cups light vegetable broth, heated shopping list
- 3/4 cup baby peas (parboil first) or use frozen shopping list
- 1/4 cup grated parmesan cheese shopping list
- 2 tablespoons half and half (optional) shopping list
- 2 tablespoons chopped fresh Italian parsley (flat leaf) shopping list
How to make it
- In a heavy saucepan, heat the oil over medium heat and saute the onions and lemon zest for about 5 minutes.
- Add the rice and stir for about a minute.
- Add the lemon juice and wine and stir, cooking until the liquid reduces, about 5 minutes.
- Add in 2 cups of the heated broth and bring to a simmer, stirring constantly until the liquid has been absorbed, about 7 minutes.
- Add in the remaining broth, about a cupful at a time, stirring each time until the broth is absorbed before adding more.
- Add in the peas with the fourth cup of broth. This whole process should take about 20 minutes.
- When the last cup of liquid has been absorbed, add the Parmesan and stir until the rice is creamy.
- Stir in 2 tablespoons of half and half, if desired, and the parsley.
- Remove from heat and let stand for a few moments before serving.
People Who Like This Dish 2
- tuilelaith Columbia, MO
- grandmommy Nashville, TN
- neena51 Hollywood, FL
- clbacon Birmingham, AL
- deliathecrone Johnston, SC
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The Rating
Reviewed by 4 people-
This looks delicious... thanks! It got my 5!!
neena51
in Hollywood loved it
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Sounds wonderful!
grandmommy
in Nashville loved it
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Just what I'm in the mood for. Thanks!
urbangarden
in Springfield loved it
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