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Fresh peas risotto with Sicilian lemon
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
4 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Arborio rice2 cup
- Homemade vegetable broth1 l
- White onion1 unit(s)
- White wine80 ml
- Grated Parmesan100 g
- Fresh peas1 cup
- Sicilian lemon (juice)1/2 unit(s)
- unsalted butter50 g
- Nutmeg to taste
- Salt and black pepper to taste
- Sauté the onion in the oil and a drizzle of olive oil. When it is translucent, add the arborio rice and sauté it, so that the grains can absorb all the fat. Add the white wine and sauté a little longer. Let all the alcohol evaporate. Just don't sauté the rice too much so it doesn't inhibit the starch. Then pour 2 ladles of vegetable broth (I've already taught how to make it in my recipes), lower the heat and let it cook in a pan without a lid. When it is almost dry, add a little more vegetable broth. Stir constantly, so as not to catch the bottom of the pan and release starch. When you notice that the rice is almost done (about 15 minutes) add the fresh peas and do the same process until the rice is almost al dente. When it's finally done, remove the pan from the heat and heat, add the rest of the chilled butter and fresh Parmesan. Stir vigorously, being careful not to break the beans. Finally add the lemon juice and lemon zest (to perfume the dish.
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