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Risotto with Peas, Parmesan & Mozzarella

June 24, 2012 by hipfoodiemom Leave a Comment

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This is just about the yummiest risotto I’ve ever had! Next time, I will probably add some mushrooms and fresh parsley. . but I must say, this was divine. Recipe is from Kelsey’s Essentials, where she makes these into risotto cakes (which I do too) but I wanted to share this recipe just for the risotto itself, for a main or side dish. If you like risotto, you must try this recipe. Hope you enjoy!

 

(My apologies in advance for the lame photos; I was focusing on getting this ready for the risotto cakes!)

 

Risotto with Peas, Parmesan & Mozzarella

Print Recipe

Risotto with Peas, Parmesan & Mozzarella

Course: Main or Side Dish
Author: Hip Foodie Mom

Ingredients

  • 3 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 2 large shallots minced (about 1/2 cup)
  • 1 cup Arborio rice
  • 3/4 cups dry white wine
  • 5 ounces frozen peas defrosted
  • 1/3 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 1/4 cups freshly grated Parmesan
  • 4 ounces low-moisture shredded mozzarella
  • Salt and freshly ground black pepper

Instructions

  • In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes.
  • Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
  • Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat this process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
  • Remove from the heat and stir in the parmesan, mozzarella and season with salt and pepper.


 

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Filed Under: Meals, Rice/Risotto, Side Dishes, Vegetarian Tagged With: dinner, food, freshly ground black pepper, low sodium chicken broth, sodium chicken broth, vegetarian

Previous Post: « Banana Chocolate Chip Cookies!!
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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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