Risotto al Limone ( Lemon Risotto with Peas )

[Guest guest]

This lemon risotto is my teen aged daughter's favorite food in the

world.

 

* Exported from MasterCook *

 

Risotto al Limone ( Lemon Risotto with Peas )

 

Recipe By :Risotto, pg. 305

Serving Size : 4 Preparation Time :0:00

Categories : Risotto

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups chicken broth

2 tablespoons unsalted butter

1 tablespoon olive oil

1/4 cup onion -- finely chopped

1 1/2 cups arborio rice

1/2 cup fresh lemon juice -- (about 2 lemons )

1/4 cup dry white wine

 

1/4 cup peas -- (fresh or frozen)

1/4 cup light cream

1/3 cup parmesan cheese -- grated

2 tablespoons fresh snipped chives -- optional

 

Bring the broth to a steady boil in a large sucepan, keep it

simmering.

 

Heat the butter and oil in a heavy 4 quart pan over moderate heat.

Add the onion and saute for 1-2 minutes until it begins to soften,

being careful not to brown it. Add the rice and stir using a wooden

spoon for one minute, making sure all the grains are coated.

 

Add the lemon juice and wine and stir until they are completly

absorbed. Begin to add the simmering broth, using a ladle and adding

1/2 cup or so at a time, stirring frequently. Wait until each

addition of broth is almost completely absorbed before adding the

next 1/2 cup, reserving 1/4 cup to add at the end. Stir frequently

to avoid sticking.

 

After about 18 minutes, when the rice is tender but still firm, add

the reserved broth, peas, cream and parmesan. Stir vigorously to

combine with the rice. Serve immediately

 

 

 

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Per serving: 467 Calories (kcal); 16g Total Fat; (31% calories from

fat); 15g Protein; 62g Carbohydrate; 31mg Cholesterol; 1099mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0

Fruit; 2 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0