| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 4 servings |
Ingredients
- 5 cups chicken stock
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 3/4 cup small diced Spanish onion
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 1 cup carnaroli rice
- 1 cup white wine
- 5 tablespoons unsalted butter
- 1 cup frozen English peas, defrosted
- 1 tablespoon minced fresh chives
- 1 tablespoons fresh tarragon leaves
- 1/2 cup freshly grated Parmesan
- 1 teaspoon lemon zest plus 1 teaspoon lemon juice
- 1 teaspoon white balsamic vinegar
Instructions
- In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
- Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
- In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
- When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 731 |
| Total Fat | 40 g |
| Saturated Fat | 15 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 20 g |
| Cholesterol | 60 mg |
| Sodium | 1226 mg |
| Serving Size | 1 of 4 servings |
| Calories | 731 |
| Total Fat | 40 g |
| Saturated Fat | 15 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 20 g |
| Cholesterol | 60 mg |
| Sodium | 1226 mg |
Reviews
Loved how delicious this was. This recipe will definitely be a regular for me this winter.
This one of the best meals I’ve ever made. I use fresh peas from our CSA box when they’re in season, but otherwise make as written. It’s rich, but the lemon and white balsamic (a must) help to balance it. The tarragon makes this next level. It’s great for a date night at home. It’s my husbands favorite meal. Perfection!
Great recipe – came out absolutely perfect!
This was delicious. My hubby dislikes peas so I used carrots. Otherwise, all the same.
This was so simple and delicious. I used arborio rice, and only used lemon juice (no zest – my people are not huge lemon fans). The tarragon really makes it – don’t skip it. Served once with with seared scallops, and another time with grilled chicken.
So deliciously bright and acidic. I didn’t think it’d take so much chicken broth but it really does. I didn’t have white balsamic so I used white wine vinegar. Use good quality olive oil and butter at the end bc you can really taste it! So good
Noticed the pan used for cooking the risotto was shallow. The recipe calls for a saucepan. What is the proper pan to use?
This was delicious! I followed the recipe exactly and we all loved it. Thank you GZ!
I had the white balsamic on hand. My favorite salad dressing is made with white balsamic. And that little touch of it, at the end, definitely was the finish that gave it star quality. I had a few risotto recipes in my arsenal, and I’ve made it before. But I really liked the way GZ did it on the show, and this recipe will take the place of the others.
I love making risotto and have many favorites. This is added to the list. Made just as recipe says and it was perfect. Even picked up a bottle of white balsamic. Way to go again Geoffrey.