Best Spring Risotto With Shallots And Lemon Recipes

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LEMON RISOTTO WITH PEAS



Lemon Risotto with Peas image

Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 11

4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

SPRING GREEN RISOTTO, INA'S WAY



Spring Green Risotto, Ina's Way image

An Italian favorite that is much easier to make then you think - Ina Garten's (The Barefoot Contessa) way.

Provided by Manami

Categories     Medium Grain Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons margarine
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel (1/2 bulb, we didn't use, personal preference)
1 1/2 cups arborio rice
2/3 cup dry white wine
4 -5 cups simmering low sodium chicken broth (we used vegetable stock) or 4 -5 cups low sodium vegetable broth (we used vegetable stock)
1 lb asparagus tips
10 ounces frozen peas, defrosted
1 tablespoon grated lemon zest (2 lemons)
kosher salt & freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup italian mascarpone cheese
1/2 cup freshly grated parmesan cheese, plus extra
parmesan cheese, for serving
3 tablespoons minced fresh chives, plus extra
fresh chives, for serving

Steps:

  • To prep, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths.
  • Blanch in boiling salted water for 4 to 5 minutes, until tender.
  • Drain and cool immediately in ice water.
  • Heat the olive oil and butter (or margarine, if using) in a medium saucepan over medium heat.
  • Add the leeks and fennel and sauté for 5 to 7 minutes, until tender.
  • Add rice and stir for a minute to coat with the oil and butter.
  • Add white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
  • Add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
  • The whole cooking process will take 25 to 30 minutes.
  • When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper.
  • Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  • Whisk the lemon juice and mascarpone together in a small bowl.
  • When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the Parmesan cheese.
  • Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.
  • Gustare!

Nutrition Facts : Calories 603.4, Fat 15.5, SaturatedFat 6.3, Cholesterol 22.4, Sodium 369.9, Carbohydrate 89.7, Fiber 9.8, Sugar 9.4, Protein 22.1

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