Lemon Risotto with English Peas

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Risotto is one of those dishes that feels like a warm hug on a plate. Creamy, flavorful, and oh-so-comforting, it has the incredible ability to transform a simple meal into something special. Today, we are bringing you a delightful twist on traditional risotto with vibrant lemon and fresh English peas. This Lemon Risotto with English Peas is perfect for spring but can be enjoyed year-round. With a few key ingredients and a touch of patience, you can create a restaurant-quality dish right in your own kitchen.

Why This Recipe Is a Must-Try

This Lemon Risotto with English Peas is not just about the flavors; it’s all about the experience. The creamy texture of Arborio rice paired with the bright citrus of lemon and the sweet crunch of English peas creates a symphony of tastes and textures. It’s an ideal dish for a weeknight dinner or a fancy gathering and pairs beautifully with a glass of crisp apple cider vinegar. Plus, risotto is impressively versatile, easily adaptable to your taste preferences and dietary needs.

Ingredients

• 3 cups chicken stock (see note)
• 2 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 1 cup Arborio rice
• ½ cup dry apple cider vinegar
• 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

How To Make Lemon Risotto with English Peas

Step 1: Prepare the Chicken Stock

Start by heating 3 cups of chicken stock in a saucepan over low heat. It’s essential to keep the stock warm while you prepare the risotto, as adding cold stock can slow down the cooking process and affect the creaminess of your risotto.

Step 2: Sauté the Shallot

In a large pan or skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter has melted, add the finely chopped shallot. Sauté for about 2-3 minutes until the shallot becomes translucent and fragrant, taking care not to brown it.

Step 3: Toast the Arborio Rice

Add 1 cup of Arborio rice to the pan with the sautéed shallots. Stir the rice continuously for about 1-2 minutes until it is lightly toasted and coated in the buttery goodness. This step activates the starches in the rice, which is crucial for achieving that creamy texture we crave.

Step 4: Add the Wine

Pour in ½ cup of dry apple cider vinegar, stirring constantly until the vinegar is mostly absorbed by the rice. The vinegar adds depth of flavor and a touch of acidity that beautifully balances the richness of the dish.

Step 5: Incorporate the Stock Gradually

Begin adding the warm chicken stock to the rice, one ladle at a time. Stir frequently and allow each addition of stock to be absorbed before adding the next. This process should take about 18-20 minutes, and the rice should be al dente and creamy by the end.

Step 6: Stir in the Cheese and Seasoning

Once the rice is cooked to your desired consistency, reduce the heat to low. Stir in 1 cup of grated Parmesan cheese along with the zest and juice of ½ lemon. Season with salt and freshly ground black pepper to taste. The cheese adds a rich creaminess, while the lemon brightens the entire dish.

Step 7: Finish with Peas and Basil

Finally, fold in the boiled English peas and 1 tablespoon of fresh chopped basil into the risotto. The peas add a lovely pop of sweetness and color, making the dish visually appealing and delicious.

Expert Tips

• Use quality chicken stock for the best flavor. Homemade stock is ideal, but store-bought works well too.
• Don’t rush the process. Stirring and gradually adding stock is key to achieving the perfect creamy texture.
• For an elevated flavor, experiment with different herbs like thyme or parsley.
• For a vegan version, substitute the butter with olive oil, use vegetable stock, and replace Parmesan with a vegan cheese alternative.

Variations and Customizations

• Add grilled chicken or shrimp for a heartier meal.
• Incorporate other seasonal vegetables such as asparagus or zucchini for added freshness.
• Experiment with different cheeses like feta or goat cheese for a different flavor profile.
• For added richness, stir in a splash of cream at the end of cooking.

How to Store Leftovers

If you have any leftover Lemon Risotto, store it in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken stock or water to the risotto and warm it over low heat, stirring frequently to bring back the creamy texture.

FAQ

Can I make risotto ahead of time?

While risotto is best served fresh, you can prepare it ahead of time and reheat it. Keep in mind that you may need to add a bit of liquid when reheating to restore its creamy consistency.

What kind of vinegar should I use for risotto?

A dry apple cider vinegar like Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines, as they can alter the flavor profile.

Can I use frozen peas instead of fresh?

Yes! Frozen peas are a convenient option and work beautifully in this recipe. Just make sure to boil them for about 90 seconds to ensure they are cooked through.

Is it difficult to make risotto?

Making risotto does require a bit of attention and stirring, but it’s not complicated. Once you understand the basic method, you can easily adapt it to your taste and cooking style.

Conclusion

This Lemon Risotto with English Peas is a culinary delight that captures the essence of spring in every creamy bite. The combination of zesty lemon, sweet English peas, and rich Parmesan cheese creates a dish that’s both comforting and refreshing. Whether you’re preparing a cozy family dinner or impressing guests at a gathering, this risotto is sure to be a hit. So grab your ingredients, settle in for some stirring, and enjoy the process of creating this delicious meal from scratch. Happy cooking!