Lemon Risotto with English Peas
This Lemon Risotto with English Peas is a creamy, flavorful dish that combines zesty lemon and sweet peas, perfect for any occasion.
Servings: 4 servings
Ingredients
Ingredients
- 3 cups Chicken stock Keep warm while cooking.
- 2 tablespoons Unsalted butter
- 1 large Shallot, finely chopped
- 1 cup Arborio rice
- ½ cup Dry apple cider vinegar Sauvignon Blanc or Pinot Grigio recommended.
- 1 cup Parmesan cheese, grated
- ½ cup English peas, boiled Boil for 90 seconds.
- ½ lemon Zest and juice
- Salt & freshly ground black pepper To taste.
- 1 tablespoon Fresh basil, chopped
Instructions
- Step 1: Heat 3 cups of chicken stock in a saucepan over low heat to keep warm.
- Step 2: In a large pan, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until translucent.
- Step 3: Add 1 cup of Arborio rice to the pan and stir continuously for 1-2 minutes until lightly toasted.
- Step 4: Pour in ½ cup of dry apple cider vinegar, stirring until mostly absorbed.
- Step 5: Gradually add the warm chicken stock, one ladle at a time, stirring frequently until absorbed. This should take about 18-20 minutes.
- Step 6: Once the rice is cooked, reduce heat to low and stir in 1 cup of grated Parmesan cheese, zest and juice of ½ lemon, and season with salt and pepper.
- Step 7: Fold in the boiled English peas and 1 tablespoon of fresh chopped basil.
Equipment
- Saucepan
- Large Pan or Skillet
Notes
Use quality chicken stock for the best flavor. Stirring and gradually adding stock is key to achieving the perfect creamy texture.