Lemon and pea risotto recipe
What if I told you that learning to make risotto is nothing more than a con game? Would you believe me? Well, it's true. "Con" stands for confidence, and that's the secret to great risotto. Confidence, and knowing that you need to stop cooking while there is still a bit of liquid in the pan. One success and you will never fear risotto again! And the best part is that almost all risotto is made exactly the same way, give or take a mix-in ingredient here or there. So, when you can make one, you can make them all. This lemon and pea risotto strikes a bright balance between the rich rice and the tart citrus, and if you don't like peas, go ahead and substitute asparagus.
Lemon and pea risotto
5 cups chicken broth
2 Tbsp unsalted butter
1 Tbsp olive oil
1/4 cup finely minced onion
1-1/2 cups arborio or carnaroli rice
1/2 cup freshly squeezed lemon juice, about 2 lemons
1/4 cup white wine
1 cup fresh peas or defrosted frozen peas
1/4 cup half-and-half (or 2 Tbsp butter)
1/3 cup grated Parmigiano-Reggiano cheese
Bring the broth to a steady simmer in a saucepan on top of the stove, or in the microwave.
In a heavy 4-quart pot, heat the butter and oil. Add the onion and cook until translucent. Add the rice, and stir to coat the grains. Remove pan from the heat; add lemon juice and wine, and stir (be careful, the liquid might splatter when it goes into the pan). Return the pan to the burner. When the liquid is mostly absorbed, begin adding stock, 1 cup at a time, waiting for each to absorb almost entirely before adding more.
When you add the final cup of stock, add the peas. When the liquid is almost absorbed, remove the pan from heat and stir in the half-and-half or butter, and cheese. Serve hot.
Other recipes that use these pantry ingredients:
Almond vanilla rice pudding, from Smitten Kitchen
Butternut squash risotto, from Simply Recipes
Inspired breakfast risotto, from Healthy. Happy. Life.
Roasted tomato and corn risotto, from Herbivoracious
Shellfish risotto, from Ciao Florentina