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
- 3 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 2 large shallots, minced (about ½ cup)
- 1 cup Arborio rice
- ¾ cups dry white wine
- 5 ounces frozen peas, defrosted
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- 1¼ cups freshly grated Parmesan
- 4 ounces low-moisture shredded mozzarella
- Salt and freshly ground black pepper
- 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.