Lemony Pea Risotto
Servings: 2
Print Recipe
Ingredients
- 1 TBS extra virgin olive oil
- 1/4 cup shallot or red onion chopped
- 1 clove garlic minced
- 1/2 cup arborio rice
- 1/4 cup dry white wine
- 2 cups chicken stock hot (use vegetable stock for vegetarian)
- 1/2 cup frozen garden peas or fresh
- 1/4 cup spinach finely chopped
- 1/4 cup shredded Parmesan cheese or to taste
- 1/2 tsp lemon zest
- 1 TBS lemon juice from fresh lemon (or to taste)
- kosher salt to taste
- Fresh ground black pepper to tastes
Instructions
- In a medium sauce pan, heat the olive oil over medium high heat
- Add onion and garlic and cook until softened and fragrant
- Add rice grains and stir around to fully coat with oil, onions and garlic, about a minute
- Add white wine and stir into rice to begin softening
- Add chicken stock about 1/4 cup at a time, stirring rice frequently. Wait until stock is fully absorbed before adding next portion.
- Rice will begin to get creamy and softer. Rice is ready when it is very slightly chewy (al dente). It may or may not take all of the stick to reach this stage
- Remove from the heat, and stir in peas, spinach, lemon zest and lemon juice.
- Add Parmesan cheese and stir in.
- Add kosher salt and fresh ground black pepper. Taste the rice and adjust seasonings as necessary.