Spring Risotto
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Italian fast food at its finest! Risotto has a reputation for being a lengthy process, but is in fact a dish that can take less than 30 minutes. Here we have prepared it with herbs, mint, spring peas, and lemon oil, but if you prefer mushrooms and truffle, you can swap the ingredients. The possibilities are endless - but the process is the same.
Ingredients
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300g Organic risotto rice
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2 large shallots, finely chopped
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6 ½ cups vegetable or chicken stock
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1 ¼ cups white wine
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2 tablespoons butter
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1 lemon (the juice and the zest)
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1-2 handfuls spring peas (defrosted or fresh)
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A splash Organic extra virgin olive oil
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Organic lemon olive oil
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Grated Parmigiano Reggiano
Directions
Finely chop the shallots and sauté them in olive oil for about 1 minute. Do not let them brown.
Add in the white wine, and season with salt - not too much, as the broth and Parmesan cheese are also very salty.
Add the peas and allow them to get coated in the wine and shallot mixture.
Bring the wine to a boil and then turn down the heat so it can simmer.
Now add in the broth and risotto simultaneously, bit by bit. Let the rice absorb almost all the broth before adding more. Continue in this way until the rice is tender, but isn’t ready just yet – about 15-20 minutes.
Remove the pan from the heat and add in a dab of butter and finely grated parmesan into the risotto.
If the risotto becomes too firm, then add little more broth. The risotto should be creamy.
Season with salt, pepper, and lemon juice. Cover and let the risotto sit for 3-4 minutes.
Plate the risotto. Top with a mint leaf and drizzle Made by Mama lemon oil all over the risotto before serving. This will really highlight all the amazing flavors.
Optional: Sprinkle the zest the lemon on top for additional flavor.
Recipe Note
Risotto is a wonderful dish because it is a great vehicle to experiment with different flavor combinations. Toss in whatever leftover vegetables you have in your fridge and explore the different iterations of risotto you can create!