Pea Risotto with Parmesan and Lime. Its creamy texture and delicate flavours make it a comforting and delicious meal. But have you ever tried making risotto with fresh, locally sourced peas and the zesty kick of lime? This recipe for Pea Risotto with Parmesan and Lime is a refreshing twist on the classic dish. This recipe serves 4.
Recipe
Pea Risotto
Ingredients
- Arborio rice, 300g (10.5 oz)
- onion, 1 – finely chopped
- garlic cloves, 2 – minced
- chicken or vegetable stock, 1 liter (4 cups) – warmed
- Parmesan cheese, 50g (1.8 oz) – grated
- butter, 2 tablespoons
- Salt and pepper, to taste
Method
- Start by heating the butter in a large saucepan over medium heat.
- Sauté Vegetables:
- Add the chopped onion and garlic and cook until soft and translucent, about 5 minutes.
- Toast Rice:
- Add the Arborio rice and stir until the grains are slightly toasted.
- Add Stock Gradually:
- Next, start adding the warmed chicken or vegetable stock, one ladle at a time. Stir the rice frequently and continue to add broth as needed.
- Add Peas:
- As the rice is cooking, add the shelled or defrosted peas to the saucepan and stir them in with the rice. This will allow the peas to cook with the rice and absorb all of the delicious flavours.
- Incorporate Cheese:
- When the rice is cooked, remove the saucepan from the heat and add the grated Parmesan cheese. Stir until the cheese is melted and well incorporated.
- Finish with Lime:
- Add the lime juice and stir until it is well combined.
- Serve:
- Serve the risotto warm and garnish with extra Parmesan cheese and a sprinkle of lime zest. This elegant and comforting dish is perfect for sharing with loved ones, bringing warmth and joy to any meal.
Enjoy!
