A simple risotto made with wine, cream, chicken stock, and fresh lemon. Studded with tender spring peas and Asiago cheese, this dinner dish is sure the please!
Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup minced shallots (or very finely minced onions)
½ teaspoon sea salt
1 cup arborio rice
½ cup dry white wine (you can substitute more broth if you don't have wine handy)
zest and juice of 1 large lemon
2 cups low sodium chicken broth, plus more as needed
½ cup milk or cream
1 cup fresh spring peas (or frozed, thawed)
½ cup shredded Asiago cheese
fresh mint to garnish (optional)
Instructions
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.
Recipe by Sugar Dish Me at https://www.sugardishme.com/creamy-lemon-risotto-spring-peas/