| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 6 cups chicken broth
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 1 small clove garlic, minced
- 1 cup Arborio rice
- 1/3 cup dry white wine
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan, plus more for serving
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh mint, plus a few small leaves for garnish
Instructions
- Bring the chicken broth to a bare simmer in a medium saucepan.
- Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
- Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
- Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
- Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 573 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 22 g |
| Cholesterol | 54 mg |
| Sodium | 1217 mg |
Reviews
I made this last night, using homemade chicken broth and mint from my garden. It went well with the breaded cod fish! I had some left over for lunch, so I’m topping it with toasted pine nuts. Delicious!
This is really good , and my first time at using this type of rice. There are quite a lot of ingredients for a side dish and I think you do not need as much mint and at least two cups less chicken broth. But, the flavor is great.
I have made risotto plenty of times but never adding lemon, mint, or peas. Oh my goodness, the taste was amazing! By mistake I added 2 cups of uncooked rice but it worked out ok and we had more to eat. The lemon and mint add a lightness to the taste. I had a few uncooked shrimp, I wanted to use up, that I added to the broth to cook, then added them to the finished risotto. So good and I will be making this again.
turned out great! I added more cheese. I love lemon also and I love your recipes Valerie because you use lemon a lot. Just another one of your recipes that I am saving.