Fresh Pea and Lemon Risotto
This delicious risotto is the perfect way to welcome in spring!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at winesofgermany.co.uk.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Wooden spoon
- Ladle
- Measuring cup
- Grater
- Microplane
- Saucepan
- Serving bowl
- Plate
Ingredients
- 30g butter
- 2tbsp olive oil
- 2 enchalion shallots, finely chopped
- 1 clove garlic
- 300g risotto rice
- 125ml dry white wine
- 1 litre hot vegetable stock
- 160g peas, fresh or frozen
- 75g parmesan grated, plus extra to serve
- 1 small lemon, juice and zest, reserve some zest for garnish
- salt
- black pepper
- rocket to garnish
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