Spring Pea and Lemon Risotto

Heat chicken stock in a sauce pot.

Add 2 tablespoons olive oil and 1 tablespoon unsalted butter to a large pot on medium heat.

Add the onions and cook until soft.

Stir in arborio rice and salt.

Cook for 1-2 minutes, until lightly toasted.

Turn the fire off and stir in the wine.

Turn the fire to low heat and let the alcohol cook out for two to three minutes.

Return the fire to a medium high heat and reduce the wine by half.

Stir in a ladle full of hot stock to the rice and stir in until all the liquid has cooked into the rice, repeat this step until all stock has been added about 45 minutes.

Check to see if the rice is cooked through by squeezing a grain of rice between your finger and thumb, three dots should appear. This is your indication the rice is fully cooked.

If it’s not fully cooked through add more stock until cooked through.

Gently fold in the remaining butter and cheese.

Mix in the peas and lemon zest, the peas will cook with the heat of the risotto.

Serve.

 

Hotpan Spring Pea and Lemon Risotto

Hands on 10 minutes

Cooking Time 55 minutes

Serves 2

Ingredients

4 tablespoons unsalted butter

2 tablespoons olive oil

½ cup small diced yellow onion

1 teaspoon salt

1 cup arborio rice

¼ cup white wine

1 ½ cups chicken stock

½ cup fresh parmesan cheese

¼ cup fresh peas

1 tablespoon lemon zest

¼ teaspoon cracked fresh pepper

8 strips fresh parmesan

Directions

Add 2 tablespoons olive oil and 1 tablespoon butter to the Hotpan insert an heat to a medium high temperature.

Add the onions and cook until soft.

Stir in arborio rice and ½ teaspoon salt.

Cook for 1-2 minutes, until lightly toasted.

Turn the fire off and stir in the wine.

Turn the fire to low heat and let the alcohol cook out for two to three minutes.

Return the Hotpan insert to the fire to a medium high heat and reduce the wine by half.

Add the cold stock to the pan and bring it to a boil.

Stir and scrape the bottom.

Cover the Hotpan insert with the lid and remove it from the stove, place it directly inside the insulated pot.

Let it sit covered for 45 minutes.

After 45 minutes remove the lid and pan from the insulated pot.

Place the pan back on the stove and mix in the peas, lemon zest, and season with the remainder of the salt and pepper (the peas will cook with the heat of the risotto).

Fold in the remaining butter and cheese.

Garnish with fresh parmesan cheese strips and lemon zest.

Serve.