Creamy lemon parmesan risotto is full of flavor from lemon zest, lemon juice, shallot, garlic, parmesan cheese, and rich chicken stock, with sweet peas sprinkled throughout. The perfect dish for any special occasion, holiday, or date night.
Kosher Salt and freshly cracked black pepperto taste
Lemon zestparsley, extra parmesan, for garnish
Instructions
In a medium-sized sauce pan, heat the chicken stock over medium-low heat until the stock begins steaming. Keep on low heat.
In a large high sided skillet over medium heat, add the 2 tablespoon butter, olive oil, and onion. Saute for 6 to 8 minutes, stirring occasionally with a wooden spoon until soft and golden. Add in the garlic, stirring to ensure the garlic doesn't burn, cooking until fragrant for about 1 minute.
Add the rice and lemon zest to the onion mixture, stirring for 2 minutes or until the rice is becoming translucent with an opaque white center.
Add the hot stock ½ cup at a time, stirring continuously, until the stock is almost completely absorbed and the rice is creamy and translucent (the center is no longer white) and no longer crunchy when tasted (around 25-30 minutes).
Stir in the parmesan, butter, lemon juice, and peas. Let the peas cook until warmed through, about 3-4 minutes. Season with salt and pepper to taste.
Garnish with extra lemon zest, chopped parsley, and parmesan.
Serve immediately.
Notes
I don't use wine in cooking often, but if you want to use white wine as is traditional in risotto, replace 1 ½ cups of the chicken broth with white wine.