Get the Recipe: Lemon Risotto with Pea Shoots
A delicious meatless main course or a lovely side dish with any meat. Also nice with some grilled or chicken on top!
Ingredients
- 4 cups chicken broth
- 2 Tablespoons butter
- 3 teaspoons olive oil
- 1 large shallots, finely diced
- 1 1/2 cups arborio rice, or Carnaroli rice
- 1/4 cup dry white wine
- 2/3 cup freshly grated Parmesan cheese
- 1 Tablespoon freshly squeezed lemon juice
- 2 teaspoons grated lemon zest, plus more for garnish
- 1/2 Tablespoon butter, for finishing
- 1 cup Fresh pea shoots
Instructions
- 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, add the butter and olive oil. When the butter has melted, add the shallots and sauté until tender, about 5 minutes. Add the rice and cook, stirring constantly until rice is well coated with butter, about 1 minute. Add the wine and stir until the wine has evaporated, about 30 seconds. Add a ladle of the warm chicken stock to the skillet and simmer, stirring regularly (every 30-45 seconds or so), until the liquid is fully absorbed. Add remaining broth, a ladle-full at a time, allowing the 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 handful 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 a bowl and serve topped with fresh pea shoots.
Notes
Tips!
Rinsing rice may be popular these days, but you never want to rinse or wash risotto rice. Rinsing the rice for risotto will wash away the starches needed to create a creamy risotto.
Contrary to popular belief, you don't need to constantly stir risotto. That said, you do want to stir regularly. Stirring helps to release the starches in the rice and builds the creamy texture that risotto is known for. Aim for stirring the risotto every 30-45 seconds.
Making risotto does call for a bit of patience. Make sure that the broth is absorbed before adding more. Don't rush the process.
Adjust the lemon juice/zest in this recipe to your taste. The recipe starts with a minimum amount, so you can add more as needed. Be sure to taste at the end and add salt and pepper as needed, as well.
Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!
Serving: 1serving, Calories: 467kcal, Carbohydrates: 62g, Protein: 13g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 1204mg, Potassium: 291mg, Fiber: 3g, Vitamin A: 595IU, Vitamin C: 59.2mg, Calcium: 211mg, Iron: 3.9mg
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