From Me
I wanted to try making a lemon risotto with peas. So I whipped this us. I decided to serve it with an herb-crusted salmon. I'll have to tweak the recipe for next time but was enjoyable :)
Ingredients:
2 tablespoon butter
1/2 cup diced sweet onion
1/2 cup risotto rice
1/2 cup white wine
5 cups hot chicken stock
1/2 cup frozen petit peas
juice of 1/2 lemon
1 tablespoon chopped cilantro
Directions:
1. Heat a large saucepan over a medium heat, melt the butter and saute the onions until translucent, about 2-3 minutes. Add the rice and toast, stirring constantly, for 1 min. Add the white wine and stir until absorbed. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
2. Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the lemon juice, cilantro, and salt and pepper then stir. Taste. Add more salt and pepper as needed.
I wanted to try making a lemon risotto with peas. So I whipped this us. I decided to serve it with an herb-crusted salmon. I'll have to tweak the recipe for next time but was enjoyable :)
Ingredients:
2 tablespoon butter
1/2 cup diced sweet onion
1/2 cup risotto rice
1/2 cup white wine
5 cups hot chicken stock
1/2 cup frozen petit peas
juice of 1/2 lemon
1 tablespoon chopped cilantro
Directions:
1. Heat a large saucepan over a medium heat, melt the butter and saute the onions until translucent, about 2-3 minutes. Add the rice and toast, stirring constantly, for 1 min. Add the white wine and stir until absorbed. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
2. Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the lemon juice, cilantro, and salt and pepper then stir. Taste. Add more salt and pepper as needed.
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