Risotto is traditionally a comfort food to warm up your day. This recipe puts a light, summer twist on traditional risotto with the addition of lemon zest and makes a great addition to your summer rotation.
INGREDIENTS:
1 teaspoon Olive oil
3/4 cups Aborio Rice, Barley, or Brown Sushi Rice
1 cup Onion, finely diced
1 Tablespoon Garlic, minced
4 cups Chicken Stock, warmed
1 cup White Wine, Chablis or Chardonnay
2 cups Green Peas
1 ½ Tablespoons Fresh Thyme, chopped
2 each Lemon, zest
1/2 cup Parmesan cheese, freshly grated
1/2 cup Half and Half
½ teaspoon Salt
To Taste Ground Black Pepper
PREPARATION:
- Preheat medium size sauté pan to medium high heat. (preferably non-stick)
- Add olive oil- make sure to spread around pan
- Add diced onion and sauté until soft
- Then add Aborio rice or brown sushi rice to pan and sauté with onions
- Stir continuously.
- Add in ½ cup of the chicken stock.
- Once chicken stock is absorbed in the rice, add ½ cup of the white wine.
- Continue this same process until the last ½ cup of chicken stock is left.
- Add your green peas, lemon and thyme into the risotto.
- Once the vegetables soften, then add your last half cup of chicken stock.
- Once the chicken stock gets absorbed into the rice, add your parmesan cheese, salt and pepper. Stir.
- Add half and half. *Can be optional, but it does give a little creamery texture and appeal.
Serves: 8
Serving Size: ½ cup
Calories: 182
Fat: 5 grams
