Wednesday, April 29, 2015

Lemony Parmesan and Pea Risotto


There aren't many dishes more comforting than risotto. What I love about it is that the flavors are so versatile! I've made risotto with mushrooms, pumpkin, thai flavors, you name it. But in the spirit of spring, I decided to add peas and fresh lemon. The mixture of lemon and Parmesan is wonderful paired with the sweet peas. Serve this dish on it's own or serve alongside salmon or chicken. If you want to go completely vegetarian, simply stir in some cannellini beans at the end for added protein. 


1. Heat chicken broth in a medium saucepan over low heat. 

2. In a large skillet, heat olive oil and butter over medium heat. Add carrot, celery, onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper. 



3. Add rice and toast for 1 minute. 


4. Pour in wine and cook until wine is completely absorbed. 

5. Add the warm broth, 1 ladle at a time, until all broth has been absorbed, stirring frequently, about 20 minutes. Once rice is fully cooked, stir in the peas and Parmesan.


6. Stir in lemon zest, juice and parsley. Adjust seasonings as needed and serve. Garnish with more cheese, if desired.  




 Lemony Parmesan and Pea Risotto 
Serves 8

All you need: 
6 cups reduced sodium chicken broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 carrot, peeled and diced 
2 celery stalks, diced
1 large sweet yellow onion, diced 
3 garlic cloves, minced 
1 cup Arborio rice 
1/2 cup white wine 
1/2 cup frozen peas 
1/2 cup shredded Parmesan cheese, plus more for garnish 
Zest and juice of 1 lemon 
1/4 bunch flat-leaf parsley 
Salt and pepper, to taste  

All you do:
1. Heat chicken broth in a medium saucepan over low heat. 
2. In a large skillet, heat olive oil and butter over medium heat. Add carrot, celery, onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper. 
3. Add rice and toast for 1 minute. 
4. Pour in wine and cook until wine is completely absorbed. 
5. Add the warm broth, 1 ladle at a time, until all broth has been absorbed, stirring frequently, about 20 minutes. Once rice is fully cooked, stir in the peas and Parmesan.
6. Stir in lemon zest, juice and parsley. Adjust seasonings as needed and serve. Garnish with more cheese, if desired. 

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