So a really good risotto is fine, right? Gorgeous creamy and wonderfully aromatic, that’s how it has to be.
I like risotto in all its variations: with mushrooms, seafood or pumpkin, spinach, scampi and rocket. Very delicious and also very easy is Pea Risotto with Lemons . The acidity of the lemon gives the risotto a pleasant freshness and the crunchy peas are also wonderful in combination with the bittersweet risotto.
The only drawback: the tasty risotto is a little diva and demands a lot of attention, diligent stirring is just as much a part of this dish as the wonderful creaminess.
But with a bit of love and attention, this classic is quite simple and we are rewarded with every spoonful for stirring.
Peas Risotto with lemon
Portions : 4
calories per serving : 247 kcal
dry white wine
hot vegetable broth
- Abrasion of a lemon
- Juice of half a lemon
Parmesan at the Piece
The Finely chop the onion and sauté in a pot in the butter over medium heat. Add the rice and fry until glassy.
Deglaze with the white wine and simmer while stirring. Add the first third of the vegetable broth and simmer over low heat with frequent stirring.
Repeat this process twice, until the broth is used up and the rice is cooked.
Add peas and cook for two minutes.
Grate Parmesan very finely and add to the risotto along with the lemon juice and grated cheese. Season with salt and pepper, done!
Now I wish you a wonderful weekend and a nice next week, because for me there is a small summer break. A wonderful time with the loved ones is announced and I’m really looking forward 🙂
Have a wonderful time beloved and see you soon,