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
Instructions
  1. Bring chicken broth to simmer in large pot over medium heat. Reduce heat to low; cover to keep warm.
  2. 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.
  3. Stir in cheese and remaining 2 tablespoons butter. Then add parsley, lemon juice, lemon zest, peas and asparagus.
  4. Season risotto with salt and pepper. Transfer to bowl and serve hot or warm.
Notes
Recipe adapted from Epicurious.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2013/04/18/facing-fears-creamy-lemon-risotto-w-peas-asparagus-parmesan/