LEMON RISOTTO WITH PEAS
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
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
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Shazad Ali
[email protected]This is the best lemon risotto I've ever had! The flavors are perfectly balanced, and the texture is creamy and al dente.
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[email protected]I followed the recipe exactly, but my risotto turned out too mushy. I think I cooked it for too long.
Cindy Looker
[email protected]This risotto was a bit bland for my taste. I think it needed more salt and pepper.
Stanley Datus
[email protected]I love this recipe! It's so simple, yet so elegant. I always get compliments when I serve it.
SAHED GAMER
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow, and the risotto was creamy and flavorful.
Marwa Hagras
[email protected]I've made this risotto several times now, and it's always a hit! It's the perfect dish for a special occasion.
Asdg Asdg
[email protected]This risotto was a bit too lemony for my taste, but it was still good. Next time, I'll use less lemon juice.
Ashley Bleuer
[email protected]So easy to make and so delicious! I used frozen peas and it still turned out great. I also added a bit of white wine to the risotto, which gave it an extra layer of flavor.
Nnamdi Nwokeke
[email protected]This lemon risotto was a delight! The flavors of lemon and peas complemented each other perfectly, and the texture was creamy and rich. I followed the recipe exactly, and it turned out beautifully. My family loved it!