Lemon Risotto

Angel posted 02-10-99

Lemon Risotto

2 small shallots - choppped
2 tablespoons butter
1 tablespoon fresh mint - chopped
1 tablespoon fresh sage - chopped
1 1/2 teaspoons lemon zest - chopped finely
2 tablespoons fresh parsley - chopped
2 tablespoons lemon juice
1/4 cup Parmesan cheese - grated
1 cup aborio rice
1/2 cup white wine
4 cups hot chicken stock
1 cup defrosted peas - (opt.)

Melt butter and cook shallots until tender. Add rice and coat with butter. Add wine, stir and cook until nearly all absorbed.

Add 1 cup chicken stock and cook over medium heat until nearly all absorbed. Add 1/2 cup of chicken stock at a time till all is used. With last cup of stock add (optional) peas.

Take off heat and add herbs, lemon juice, lemon zest and cheese. Stir, then let sit for 2 to 3 minutes.

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