Lemon risotto with English peas
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Servings
4
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Calories
445 kcal
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Course
Side Dish
Lemon risotto with English peas
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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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 Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
51g
(17%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
42mg
(14%)
Sodium
644mg
(27%)
Potassium
344mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
555IU
(11%)
Vitamin C
8.1mg
(9%)
Calcium
290mg
(29%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 42mg | 14% |
| Sodium | 644mg | 27% |
| Potassium | 344mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 290mg | 29% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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