Risotto with Peas, Parmesan and Mozzarella!! So delicious and comforting and although it takes a little time, absolutely worth it! This was my first attempt at making risotto. Risotto is one of those dishes I think people are very intimidated to make. This was is super easy but just takes a little time and you have to stay with it.
I don’t know what the weather is like where you live, but here in PA, the cold has come! I read that we will have one of the coldest winters in a long time. So, bring on the soups, comforting dishes like this and more! For Christmas, I purchased a number of people these blankets (there was a huge discount available).. so I hope they love them. We did of course get a couple for our house so I can’t wait. I will be ready to bundle up this winter!
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 did too and I did something special) 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
Risotto with Peas, Parmesan & Mozzarella
Ingredients
- 3 cups low-sodium chicken broth or stock
- 3 tablespoons unsalted butter
- 2 large shallots minced (about 1/2 cup)
- 1 cup Arborio rice
- 3/4 cup 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 to taste
Instructions
- In a medium saucepan, heat the chicken broth to a simmer. In a separate pot or Dutch oven, 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 or 4 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. Serve and enjoy!
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