Ingredients
- 3 cups chicken stock * see note
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 1 cup Arborio rice
- ½ cup dry white wine
- 1 cup freshly grated Parmesan cheese
- ½ cup English peas, boiled for 90 seconds
- Zest and juice of ½ lemon
- Salt & freshly ground black pepper (to taste)
- 1 tablespoon fresh basil, chopped
Recipe Description
This lemon risotto with English peas is a creamy, comforting dish that will complement any meat, seafood or roasted vegetable dish.
Traditionally served as an appetizer or a main course, risotto is a versatile dish that you an add so many different flavors and ingredients to. It’s amazing how creamy the rice becomes without the use of cream (Italians do not use cream in their risotto). The creaminess comes from the starch released from the rice. A must addition to risotto is freshly grated Parmesan cheese, this also adds to the creaminess and adds amazing flavor.
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