cheerful risotto
No Image
Recipe from 'Slices of Life: A Food Writer Cooks Through Many a Conundrum' by Leah Eskin.
►
yield
6 -8
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For cheerful risotto
-
8 cvegetable broth (can sub chicken broth)
-
3 Tbspunsalted butter
-
1/2 conion, finely chopped (i would suggest shallots)
-
2 carborio rice
-
1/2 cdry white wine
-
1 cshelled peas (reduced from 2 cups, frozen ok but if using frozen the peas will need to be thawed first)
-
1/4-13 cfreshly grated parmesan cheese (romano, pecorino, or grana padano are similar and can be substituted for the parmesan or can be used in combination)
-
3 Tbsplemon zest, finely grated
-
3 Tbspfresh mint, finely minced
-
1/3 cheavy cream
How To Make cheerful risotto
-
1Heat the broth in a large saucepan and keep at a simmer.
-
2In another large saucepan, over medium-low heat, melt butter. Add shallots and cook until soft, about 5 minutes. Stir in the rice and saute about 3 minutes.
-
3Increase heat to medium. Pour in wine; stir until absorbed. Scoop in the hot broth, one cup at a time, stirring until each cut has been absorbed.
-
4After about 20 minutes, when most of the liquid has been added and the rice is delicious but firm, turn off the heat. Stir in the green peas, cheese, lemon zest, mint and cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT