Risotto with Peas, Mint & Lemon
Serves four as a main dish or six as a side dish.
5 to 6 cups homemade or low-salt chicken broth
4 Tbs. unsalted butter
1 medium onion, cut into 1/4-inch dice
2 cups arborio rice (or other risotto rice)
1/2 cup dry white wine (like Pinot Grigio)
2 cups frozen peas
1/3 cup chopped fresh mint
2 Tbs. fresh lemon juice
1 Tbs. finely grated lemon zest
1/4 cup freshly grated Parmigiano Reggiano; more for serving
Heat the chicken broth in a saucepan over medium-high heat until very hot and then reduce the heat to keep the broth hot. In another wide, heavy saucepan, melt 2 Tbs. of the butter over medium heat. Add the onion and a generous pinch of salt and sauté, stirring occasionally with a wooden spoon, until the onion softens and starts to turn lightly golden, 3 to 5 min. Add the rice and stir until the grains are well coated with butter and the edges become translucent, 1 to 2 min. Pour in the wine and stir until it’s absorbed, about 1 min. Add another generous pinch of salt and ladle enough of the hot broth into the pan to barely cover the rice, about 1 cup. Bring to a boil and then adjust the heat to maintain a lively simmer. Cook, stirring occasionally, until the broth has been mostly absorbed, 2 to 3 min. Continue adding broth in 1/2-cup increments, stirring and simmering, until it has been absorbed each time, at intervals of about 2 to 3 min.
After about 16 to 18 min., the rice should be creamy but still fairly firm. At this point, add the peas and another 1/2 cup broth. Continue to simmer and stir until the peas are just cooked and the rice is just tender to the tooth, another 3 to 4 min. Stir in another splash of broth if the risotto is too thick. Remove the pot from the heat and stir in the mint, lemon juice, lemon zest, the remaining 2 Tbs. butter, and the Parmigiano. Season with salt to taste. Serve the risotto immediately with a sprinkling of Parmigiano.
nutrition information (per serving):
based on six servings;
photo: Scott Phillips
From Fine Cooking 64
, pp. 86c
May 1, 2004