Lemon Risotto Recipe
Peas, Artichoke Hearts, Fresh Mint, Parmesan Cheese, Creme Fraiche
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm while you cook the risotto.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir to coat the grains with the oil, cooking for about 2 minutes until the rice is slightly translucent.
- 4
Add Broth Gradually
Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the broth is absorbed before adding the next ladle. This process should take about 18-20 minutes.
- 5
Incorporate Vegetables
When the rice is creamy and al dente, stir in the peas, artichoke hearts, lemon zest, and lemon juice. Cook for an additional 2-3 minutes until the peas are tender.
- 6
Finish with Cheese and Herbs
Remove the risotto from the heat. Stir in the grated Parmesan cheese, crème fraîche, and chopped fresh mint. Season with salt and black pepper to taste.
- 7
Serve
Serve the risotto warm, garnished with additional mint and Parmesan if desired.