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
LEMON & PEA RISOTTO
With just five ingredients this risotto is simple to whip up after a hard day's work, or better still, get someone else to cook it for you!
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
- Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.
Nutrition Facts : Calories 477 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium
SPRING GREEN RISOTTO WITH ARTICHOKES
Provided by Ina Garten
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives. Serve hot with a sprinkling of chives and more Parmesan cheese.
SPRING PEA AND HERB RISOTTO
Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto stand out, but you can substitute Parmesan in a pinch.
Provided by www.marthastewart.com
Categories Dinner
Yield 1
Number Of Ingredients 14
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/1142485/spring-pea-and-herb-risotto
Nutrition Facts : ServingSize serving, Sugar 2 g, Sodium 239 mg, Cholesterol 8 mg, SaturatedFat 2 g, Calories 185 kcal, Carbohydrate 23 g, Protein 5 mg, Fat 7 g
SPRING PEA AND ROAST CHICKEN RISOTTO
Another work-related recipe, this one intended to promote Chardonnay (as an accompaniment, not an ingredient)
Provided by Charles Lieberman
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt half the butter over medium-high heat in a large skillet.
- Add the shallots and garlic and sauté a few minutes.
- Add the rice and stir until the grains of rice are coated with butter.
- Add the wine and simmer, stirring, until most of the wine is absorbed.
- Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
- Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
- Stir in the chicken.
- Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
- Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
- Add the peas and herbs, add salt and pepper to taste.
Nutrition Facts : Calories 790.4, Fat 27.1, SaturatedFat 15.2, Cholesterol 71.3, Sodium 778.9, Carbohydrate 103.4, Fiber 5.6, Sugar 9.3, Protein 25.5
MUSHROOM RISOTTO WITH SPRING HERBS
Meaty mushrooms and springy herbs are a perfect addition to creamy risotto.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy- bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot and mushrooms, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes.
- Remove skillet from heat and stir in 2 tablespoons butter and Parmesan, along with herbs. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 1 g, Protein 10 g
SPRING ASPARAGUS RISOTTO
Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat broth over medium-high heat.
- When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
- In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
- Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
- Add the wine and stir until it is absorbed.
- Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
- Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
- When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
- Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.
Nutrition Facts : ServingSize 1 generous cup as a main, Calories 255 kcal, Carbohydrate 43 g, Protein 9 g, Fat 4 g, SaturatedFat 1.5 g, Cholesterol 5 mg, Sodium 630 mg, Fiber 2 g
SPRING PEA AND HERB RISOTTO
Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto stand out, but you can substitute Parmesan in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a medium saucepan. Remove from heat.
- Heat oil in a medium saucepan over medium heat. Add onion, and cook until translucent, 5 to 6 minutes. Add rice, and stir to coat with oil. Add wine, and cook, stirring frequently, until wine has been completely absorbed, about 2 minutes.
- Add 1/2 cup of the hot stock, and cook, stirring constantly, until the stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue stirring and adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1/4 cup of the stock. Rice will be just cooked through and still slightly firm in the center. (It should take 20 to 25 minutes.)
- Stir in the peas, and cook until they are warmed through and risotto is creamy, about 5 minutes.
- Remove from heat. Stir in cheese, parsley, dill, oregano, lemon zest and juice, butter, and remaining 1/4 cup stock. Season with pepper. Sprinkle with cheese, and garnish with dill sprigs.
SPRING RISOTTO
Make and share this Spring Risotto recipe from Food.com.
Provided by portuguese_princess
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil and butter in heavy saucepan over med heat.
- Sir in fennel, red pepper, onion and garlic.
- In a small bowl, mix together lemon zest, mint, parsley and rosemary.
- Stir half of this herb mixture into saucepan and set aside the rest.
- Sauté vegetables until slightly softened, 3-4 minute.
- Stir in coriander and rice.
- Cook, stirring frequently until rice grains are thoroughly coated with oil and butter.
- Stir in wine, reduce heat to low.
- Stir in 1 cup of broth.
- Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth at all times.
- Cook 20-25 minutes until all broth is used and absorbed and rice is tender.
- Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese.
- Season with salt and pepper and allow to stand 8-10 minute before serving.
Nutrition Facts : Calories 358.7, Fat 14.6, SaturatedFat 5.6, Cholesterol 20.1, Sodium 150.3, Carbohydrate 47.1, Fiber 3.4, Sugar 1.7, Protein 6.5
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5/5 (4)Category DinnerCuisine ItalianTotal Time 35 mins
- Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
- Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.
- Once the rice is just tender, add the Parmesan and mascarpone cheese and combine. Add the previously blanched peas and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with pea tendrils if available and a squeeze or two of lemon juice and serve.
PEA RISOTTO WITH BUFFALO MOZZARELLA AND SPRING HERBS ...
From gourmettraveller.com.au
Cuisine ItalianEstimated Reading Time 2 minsServings 4Total Time 1 hr
- Juice pea shells (see note) and refrigerate juice to chill. Heat half the olive oil in a large frying pan over high heat and sauté peas and garlic until tender (2-3 minutes). Cool, refrigerate to chill, then blend pea mixture with 100ml pea juice to a loose purée in a blender. Reserve remaining juice to serve.
- Heat remaining oil in a casserole over medium-high heat. Add rice and a pinch of salt, and stir occasionally until translucent and only just too hot to touch (1-1½ minutes). Add wine and simmer until you no longer smell alcohol (1-2 minutes). Add hot whey a ladle at a time, stirring continuously until stock is absorbed before adding the next, until risotto is al dente but still wet (10-12 minutes; add extra water if necessary). Stir in butter, Parmigiano-Reggiano and pea purée. Add mozzarella cream and stir vigorously until creamy (1 minute), then season to taste with vinegar, salt and pepper.
- To serve, spread a generous spoonful of risotto on plates, scatter with herbs, lemon rind, extra Parmigiano-Reggiano and torn mozzarella, drizzle with extra pea juice and extra-virgin olive oil and dust with fennel pollen.
SPRING RISOTTO WITH ASPARAGUS & PEAS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 45 minsCategory DinnerCalories 277 per serving
- Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.
- In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)
- Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.
CREAMY LEMON RISOTTO WITH SPRING PEAS, LEEKS, RICE AND ...
From more.ctv.ca
Cuisine ItalianCategory Side DishServings 6-8Total Time 35 mins
- Bring the stock to a simmer in a medium saucepan and keep warm on the back burner over low heat.
- In a large sauté pan or Dutch oven set over medium heat, melt the butter and add in the sliced leeks. Season with salt and pepper and cook, stirring frequently, just until softened, about two to three minutes. Add in the Arborio rice and allow it to toast for about two minutes stirring frequently.
- When the rice looks a little translucent and begins to crackle a little, turn the heat down to medium-low, add in the wine, and allow it to simmer away until it has all evaporated. Add in the stock half a cup at a time, allowing it to bubble away and absorb before the next addition. No need to worry about stirring constantly. Just give it a good whirl after each new addition and every once in a while after as you allow the stock to bubble away.
- Continue adding the stock until the risotto is al dente, about 20 to 25 minutes, then add in the lemon zest, lemon juice, and green peas. Continue cooking the risotto, stirring constantly, for about a minute to allow the lemon juice to absorb.
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From theoriginaldish.com
Estimated Reading Time 4 mins
- Pour the water into a small saucepan and add the salt. Bring to a simmer over high heat. Reduce the heat to low and keep the water warm as you make the risotto.
- Meanwhile, heat a medium-sized, heavy-bottomed pot over medium heat. Add the olive oil. Once the oil is hot, add the arborio rice. Allow the rice to toast for a couple of minutes, stirring often with a wooden spoon.
- Use a ½-cup measuring cup to slowly add the heated water to the rice. Stir fairly often as each addition of water absorbs into the rice before adding the next. The rice will begin to expand as it takes in the water and become creamy from the agitation. This process should take about 25 minutes or so.
- Before the last addition of water, add the peas to the pot. Add the remaining water and continue to stir for a few minutes longer. Stir in the butter and parmesan cheese, and allow to melt. At this point, the rice should be tender. Taste the risotto and season with more salt if needed.
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- Heat butter in a large skillet with high sides. Add onions, salt, and pepper. Saute over medium heat until the onions begin to soften, 5 min. Add the garlic and saute for an additional 1-2 minutes.
- Add the white wine and simmer over medium low heat until absorbed, stirring frequently, 5-7 minutes.
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