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Lemon risotto with English peas

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Servings: 4
Calories: 445 kcal
Course: Side Dish

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

    Cup of Yum
  1. Add the chicken stock to a saucepan over low heat to keep warm.
  2. To a sauté pan add the butter over medium heat.
  3. Once the butter is melted and bubbling, stir in the shallot and cook for 2 minutes until it starts to soften but not brown.
  4. Add the rice and cook, stirring for 1 minute.
  5. Add the wine and let it bubble and cook until the pan is almost dry.
  6. Add 1 cup of stock and stir the rice until it is almost absorbed.
  7. Continue adding stock, 1 cup at a time until all the stock is gone.
  8. Remove from the heat and stir in the Parmesan, peas, lemon zest, juice.
  9. Taste for salt & pepper and add accordingly.
  10. Serve warm topped with chopped basil.

Notes

  • * Vegetable stock can be used to make this dish vegetarian

Nutrition Information

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

% 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.