Creamy Lemon Risotto with Spring Peas

Sugar Dish Me

Ready in: 40 minutes
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4
Vegetarian
Gluten Free

Ingredients

  • 1 cup arborio rice
    Pasta and Rice
  • ½ cup shredded Asiago cheese
    Cheese
  • ½ cup dry white wine (you can substitute more broth if you don't have wine handy)
    Alcoholic Beverages
  • zest and juice of 1 large lemon
    Produce
  • 2 cups low sodium chicken broth, plus more as needed
    Canned and Jarred
  • ½ cup milk or cream
    Milk, Eggs, Other Dairy
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1 cup fresh spring peas (or frozed, thawed)
    Produce
  • ½ teaspoon sea salt
    Spices and Seasonings
  • ½ cup minced shallots (or very finely minced onions)
    Produce
  • 1 tablespoon unsalted butter
    Milk, Eggs, Other Dairy

Steps

  • Heat the oil and melt the butter over medium high heat in a large skillet. Reduce the heat to medium.
  • Add the shallots, sprinkle with the salt, and cook for 2-3 minutes, until translucent and very fragrant (if you opt for onion cook longer so they are more caramelly and sweet).
  • Add the arborio rice and toast for about 2 minutes.
  • Pour in the wine and stir until it absorbs into the rice.
  • Add the lemon zest and juice. Stir until it is absorbed.
  • Add the broth 1 cup at a time, stirring constantly until all the liquid is absorbed. Then add the milk or cream, stirring until all the liquid is absorbed. If the rice is not cooked at this point, you can continue adding broth ½ cup at a time, stirring and letting the liquid soak up between each addition.Stir in the peas and just let them heat slightly. You still want them to retain that fresh, almost crisp texture. Stir in the cheese.
  • Garnish with the mint if you'd like.
  • Serve immediately.

Nutrition

  • Calories: 376.44  cal  (18.82%)
  • Fat: 11.67  g  (17.96%)
  • Saturated Fat: 5.21  g  (32.55%)
  • Carbohydrates: 49.11  g  (16.37%)
  • Sugar: 4.24  g  (4.72%)
  • Cholesterol: 19.08  mg  (6.36%)
  • Sodium: 543.87  mg  (23.65%)
  • Alcohol: 3.09  g  (17.17%)
  • Protein: 13.09  g  (26.17%)
  • Folate: 142.34  µg  (35.59%)
  • Manganese: 0.71  mg  (35.53%)
  • Vitamin B1: 0.4  mg  (26.69%)
  • Phosphorus: 241.43  mg  (24.14%)
  • Vitamin B3: 4.53  mg  (22.64%)
  • Calcium: 201.98  mg  (20.2%)
  • Vitamin C: 14.7  mg  (17.81%)
  • Selenium: 12.22  µg  (17.46%)
  • Iron: 3.13  mg  (17.37%)
  • Fiber: 3.29  g  (13.16%)
  • Copper: 0.24  mg  (12.19%)
  • Vitamin B2: 0.21  mg  (12.13%)
  • Vitamin K: 11.78  µg  (11.22%)
  • Zinc: 1.62  mg  (10.79%)
  • Vitamin A: 511.88  IU  (10.24%)
  • Vitamin B6: 0.2  mg  (10.02%)
  • Magnesium: 36.55  mg  (9.14%)
  • Potassium: 306.36  mg  (8.75%)
  • Vitamin B5: 0.87  mg  (8.73%)
  • Vitamin B12: 0.41  µg  (6.85%)
  • Vitamin E: 0.68  mg  (4.54%)
  • Vitamin D: 0.51  µg  (3.41%)

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