Lemon Parmesan Risotto with Peas
User Reviews
4.6
Lemon Parmesan Risotto with Peas
Description
This risotto preparation begins by heating chicken stock to keep it warm for gradual absorption by the arborio rice. Onion and garlic sautéed in butter and olive oil provide a soft aromatic base, while lemon zest is added early to infuse subtle citrus flavor. The rice cooks by adding hot stock incrementally, stirred continuously until creamy and tender with no crunchy center.
The final additions of Parmesan, butter, lemon juice, and frozen peas bring a fresh, savory richness and a bright pop from the lemon. The peas warm through while maintaining their texture. Seasoning with salt and black pepper adjusts flavor balance, and garnish with extra lemon zest or parsley enhances appearance and aroma.
This risotto suits a light main course or a side to grilled chicken or fish, providing a comforting yet fresh dish. Traditional methods and careful stirring create a creamy, smooth texture with an inviting lemony finish.
For a version including wine, replace part of the broth with dry white wine at the beginning of cooking to add aromatic complexity.
Ingredients
- 5 1/2 cups chicken stock low sodium, or broth, 1.3 L
- 2 tbsp butter unsalted, 28 g
- 2 tbsp olive oil 30 mL
- 1 onion finely chopped, or shallot, small yellow
- 3 cloves garlic minced or pressed
- 2 cups arborio rice 400 g
- lemon zest of 1/2
- 1/2 cup Parmesan Cheese fresh, grated, 56 g
- 2 tbsp butter unsalted, 28 g
- lemon juice of one
- 1/2 cup peas sweet, frozen, 67 g
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- lemon parsley, extra parmesan, for garnish, zest
Instructions
- In a medium-sized sauce pan, heat the chicken stock over medium-low heat until the stock begins steaming. Keep on low heat.
- In a large high sided skillet over medium heat, add the 2 tbsp butter, olive oil, and onion. Saute for 6 to 8 minutes, stirring occasionally with a wooden spoon until soft and golden. Add in the garlic, stirring to ensure the garlic doesn't burn, cooking until fragrant for about 1 minute.
- Add the rice and lemon zest to the onion mixture, stirring for 2 minutes or until the rice is becoming translucent with an opaque white center.
- Add the hot stock 1/2 cup at a time, stirring continuously, until the stock is almost completely absorbed and the rice is creamy and translucent (the center is no longer white) and no longer crunchy when tasted (around 25-30 minutes).
- Stir in the parmesan, butter, lemon juice, and peas. Let the peas cook until warmed through, about 3-4 minutes. Season with salt and pepper to taste.
- Garnish with extra lemon zest, chopped parsley, and parmesan.
- Serve immediately.
Notes
- For traditional risotto flavor, replace 1 1/2 cups of chicken broth with white wine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 305kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 29mg | 10% |
| Sodium | 555mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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