Creamy Lemon Risotto with Green Peas
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
45 minutes
Cuisine
Italian
Category
Main Course
Description
This creamy lemon risotto with green peas is a delightful dish that combines the rich, creamy texture of traditional risotto with the fresh, vibrant flavors of green peas and lemon. The Arborio rice is cooked slowly, absorbing the flavors of the broth, while the lemon zest and juice add a refreshing tang that perfectly complements the sweetness of the peas. This version stands out with its balance of flavors and the use of fresh ingredients, making it a perfect choice for a light yet satisfying meal.
Originating from Northern Italy, risotto is a staple in Italian cuisine known for its creamy consistency and versatility. This particular recipe highlights the simplicity and elegance of Italian cooking, focusing on quality ingredients and careful preparation. The use of lemon and peas not only adds a burst of color but also enhances the dish's nutritional profile. Serve this risotto as a main course or a side dish, paired with a crisp white wine or a light salad for a complete meal. The choice of Arborio rice is crucial for achieving the desired creamy texture, while the Parmesan cheese adds depth and richness.
Ingredients
For the Risotto
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup green peas, fresh or frozen
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
Preparation
Heat the vegetable broth in a saucepan and keep it warm over low heat.
In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
Cooking
Add the Arborio rice to the pan, stirring to coat the grains with oil. Cook for 2 minutes until the rice is slightly toasted.
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
After about 15 minutes, add the green peas to the risotto. Continue adding broth and stirring until the rice is creamy and al dente.
Finishing Touches
Stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Season with salt and pepper to taste.
Remove from heat and let the risotto sit for a couple of minutes before serving.
Chef's Tips
- For extra creaminess, stir in a tablespoon of mascarpone cheese before serving.
- Use freshly grated Parmesan for the best flavor and texture.
Nutrition Information
Serving_size
1 serving
Calories
350 kcal
Protein
10 g
Carbohydrates
55 g
Fat
10 g
Fiber
4 g
Sugar
3 g
Sodium
600 mg
Saturated_fat
4 g
Cholesterol
15 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Herb-Infused Risotto
Add a handful of fresh herbs like basil or mint for an aromatic twist.
Mushroom and Pea Risotto
Include sautéed mushrooms for an earthy flavor that pairs well with the peas.
Spicy Lemon Risotto
Add a pinch of red pepper flakes for a hint of heat.
Storage Instructions
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Not recommended for freezing as the texture may change.
Shelf
Not applicable.