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Lemon risotto with English peas
Course
Side Dish
Servings
4
Calories
445
kcal
Author
Janette Fuschi
Ingredients
3
cups
chicken stock
(see note)
2
tablespoons
unsalted butter
1
large shallot
finely chopped
1
cup
Arborio rice
½
cup
dry white wine
1
cup
Parmesan cheese
grated
½
cup
English peas
boiled for 90 seconds
Zest and juice of ½ lemon
Salt & freshly ground black pepper
to taste
1
tablespoon
fresh basil
chopped
Instructions
Add the chicken stock to a saucepan over low heat to keep warm.
To a sauté pan add the butter over medium heat.
Once the butter is melted and bubbling, stir in the shallot and cook for 2 minutes until it starts to soften but not brown.
Add the rice and cook, stirring for 1 minute.
Add the wine and let it bubble and cook until the pan is almost dry.
Add 1 cup of stock and stir the rice until it is almost absorbed.
Continue adding stock, 1 cup at a time until all the stock is gone.
Remove from the heat and stir in the Parmesan, peas, lemon zest, juice.
Taste for salt & pepper and add accordingly.
Serve warm topped with chopped basil.
Notes
* Vegetable stock can be used to make this dish vegetarian
Nutrition
Calories:
445
kcal
|
Carbohydrates:
51
g
|
Protein:
18
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Cholesterol:
42
mg
|
Sodium:
644
mg
|
Potassium:
344
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
555
IU
|
Vitamin C:
8.1
mg
|
Calcium:
290
mg
|
Iron:
3.1
mg