Spring Lemon and Pea Risotto

Name: Spring Lemon and Pea Risotto
Total time: 1800 s
Yield: 4-5 people
Cuisine: American
Ingredients: 2 cups Arborio Rice; 2 tbsp butter; 1 cup fresh peas from frozen; 5 threads saffron (optional); 1 glove garlic, grated; 1 Shallot; 2 tbsp olive or avocado oil; 1/2 cup fresh Parmesan; Pinch pepper and sea salt; 5 1/2 cups chicken broth (warm); 1/3 cup rose wine optional

B’s Messy Kitchen @busybeesmessykit

minneapolis

Spring Lemon and Pea Risotto

B’s Messy Kitchen @busybeesmessykit

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Ingredients

25-30 min

4-5 people

2 cupsArborio Rice
2 tbspbutter
1 cupfresh peas from frozen
5threads saffron (optional)
1glove garlic, grated
1Shallot
2 tbspolive or avocado oil
1/2 cupfresh Parmesan
Pinchpepper and sea salt
5 1/2 cupschicken broth (warm)
1/3 cuprose wine optional

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Steps

25-30 min

1

Add butter and oil in an enameled pot, like a risotto pot. Cook on med 2 minutes, add shallots, cook another 2 minutes add 2 cups rice. Stir. Grate lemon zest add.
2

Add in 1/2 cups of broth, let liquid absorb then add 1.2 cup more stirring for a total of 25 minutes.the bowl should never be dry always add liquid and stir constantly, do not use a lid. Keep heat on med.
3

Add in peas after all liquid is in. Add cheese, and lemon juice.
4

Remove from heat after all liquid is absorbed and rice is tender add more cheese if needed and pinch of salt and pepper!
Enjoy!

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Cooksnaps

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B’s Messy Kitchen @busybeesmessykit

on May 02, 2021 00:53

minneapolis

Being a mom, entrepreneur, has its challenges and rewards! My goal is to help you see food and cooking as fresh and exciting! I also showcase how to cook using Induction Heat.I get relief from cooking! My goal is to make healthy food people love while expanding their palettes! Most weeknight meals under 45 minutes.