LEMON RISOTTO WITH PEAS
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
LEMONY PRAWN & PEA RISOTTO
Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Nutrition Facts : Calories 442 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4.4 milligram of sodium
LEMON RISOTTO WITH ASPARAGUS AND PEAS
If you would prefer a simple lemon risotto, omit the asparagus and peas.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Bring stock to a boil in a medium saucepan; turn off heat.
- Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
- Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
- Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
- Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.
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LEMON PARMESAN RISOTTO WITH PEAS | SWEET TEA + THYME
From sweetteaandthyme.com
4.6/5 (129)Total Time 35 minsCategory Side DishesCalories 305 per serving
- In a medium-sized sauce pan, heat the chicken stock over medium-low heat until the stock begins steaming. Keep on low heat.
- In a large high sided skillet over medium heat, add the 2 tbsp butter, olive oil, and onion. Saute for 6 to 8 minutes, stirring occasionally with a wooden spoon until soft and golden. Add in the garlic, stirring to ensure the garlic doesn't burn, cooking until fragrant for about 1 minute.
- Add the rice and lemon zest to the onion mixture, stirring for 2 minutes or until the rice is becoming translucent with an opaque white center.
- Add the hot stock 1/2 cup at a time, stirring continuously, until the stock is almost completely absorbed and the rice is creamy and translucent (the center is no longer white) and no longer crunchy when tasted (around 25-30 minutes).
LEMON RISOTTO WITH PEAS - SUEBEE HOMEMAKER
From suebeehomemaker.com
5/5 (1)Total Time 50 minsCategory Main Dish, Side DishCalories 346 per serving
- In a medium stockpot, heat olive oil and butter over medium heat. Add chopped onions, kosher salt, and pepper - and saute until softened, about 3-4 minutes. Add garlic and rice and stir constantly for a minute or so, slightly browning the rice.
- Pour in the wine (or chicken broth, if not using wine) and lemon juice - and stir. Let the liquids absorb into the rice, stirring often. Then add the chicken broth, about 1/2 cup at a time, letting it absorb into the rice before adding more broth. This will take 25-30 minutes or so because the broth needs to absorb slowly. Add more salt and pepper as you go.
- Add peas toward the end of the process above - when you add in the last bit of broth. You want to cook the peas for a few minutes with the risotto.
- When the liquids are added and fully absorbed, remove the pot and add the freshly grated parmesan cheese. Top with lemon zest.
LEMON RISOTTO WITH PEA SHOOTS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 35 minsCategory Main Course, Side DishCalories 467 per serving
- Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low and cover to keep warm.
- In a large skillet over medium heat, melt 2 Tbsp. butter with olive oil. Add shallots and sauté until tender, about 5 minutes. Add rice and cooking, stirring constantly until rice is well coated with butter, about 1 minute. Add wine and stir until wine has evaporated, about 30 seconds. Add 1 ladle of warm chicken stock and simmer, stirring regularly, until absorbed. Add remaining broth 1 ladle-full at a time, allowing broth to be completely absorbed before adding more and stirring frequently until rice is creamy and tender, about 30 minutes. (Do a taste test of rice as you near the end of the chicken broth).
- When rice is ready, stir in cheese and 1/2 Tbsp. butter. Stir in a hand-full of pea shoots and cook, stirring, until they wilt. Stir in lemon juice and lemon zest. Season risotto with salt and pepper. Taste test and add more lemon juice and/or zest, to taste. Transfer to bowl and serve topped with fresh pea shoots.
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