cheerful risotto
Recipe from 'Slices of Life: A Food Writer Cooks Through Many a Conundrum' by Leah Eskin.
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prep time
10 Min
cook time
30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 8 cups vegetable broth (can sub chicken broth)
- 3 tablespoons unsalted butter
- 1/2 cup onion, finely chopped (i would suggest shallots)
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup shelled peas (reduced from 2 cups, frozen ok but if using frozen the peas will need to be thawed first)
- 1/4-13 cup freshly grated parmesan cheese (romano, pecorino, or grana padano are similar and can be substituted for the parmesan or can be used in combination)
- 3 tablespoons lemon zest, finely grated
- 3 tablespoons fresh mint, finely minced
- 1/3 cup heavy cream
How To Make cheerful risotto
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Step 1Heat the broth in a large saucepan and keep at a simmer.
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Step 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.
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Step 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.
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Step 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.
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