Hors d'œuvres
facing fears.creamy lemon risotto w. peas, asparagus & parmesan
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nom,
nom
Up until now, I’ve been too scared to make risotto (silly, I know). I assumed my attempt would result in a mushy disaster, even though I’ve watched my mom cook the rice over a dozen times.
But good news, it turned out just right! The risotto was al dente, creamy and full of flavor, with a slight tang from the lemon zest. I made enough to feed me for an entire week, so whoever wants to come over for dinner, please do!
And then Theo decided to photo bomb…
from Caroline’s kitchen
creamy lemon risotto w. peas, asparagus & parmesan
ingredients
- 6 cups canned low-salt chicken broth
- 3½ tbsp. unsalted butter
- 1½ tbsp. olive oil
- 2 large shallots, finely chopped
- 2 cups arborio rice
- ¼ cup dry white wine
- ½ - ¾ cup grated Parmesan cheese
- 2 tbsp. fresh parsley, chopped
- 3 tbsp. fresh lemon juice
- Zest of two medium lemons
- 1 cup frozen peas
- 10-15 stalks asparagus, steamed and chopped into 1-inch pieces
directions
- Bring chicken broth to simmer in large pot over medium heat. Reduce heat to low; cover to keep warm.
- Melt 1½ tbsp. butter with olive oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1½ cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35-45 minutes.
- Stir in cheese and remaining 2 tablespoons butter. Then add parsley, lemon juice, lemon zest, peas and asparagus.
- Season risotto with salt and pepper. Transfer to bowl and serve hot or warm.
