Lemon Ginger Spring Pea Risotto with Crispy Shallot Garnish
Ready to stir up something sensational? This Lemon Ginger Spring Pea Risotto is pure sunshine in a bowl! Creamy, zesty, and cozy, it’s packed with fresh spring flavors and topped with crispy shallots for that irresistible crunch. Let’s whip up this bright, vibrant dish together!
4.6 out of 5 (5 ratings)
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Italian
Ingredients
- •1 cup arborio rice
- •4 cups vegetable stock
- •1 tablespoon olive oil
- •1 tablespoon unsalted butter
- •1 small onion, finely chopped
- •2 garlic cloves, minced
- •1 teaspoon grated ginger
- •1/2 cup dry white wine
- •1 cup fresh or frozen peas
- •1 lemon, zest and juice
- •1/4 cup grated Parmesan cheese (optional)
- •Salt and freshly ground black pepper, to taste
- •2 medium shallots, thinly sliced
- •1/4 cup all-purpose flour
- •1/4 cup vegetable oil (for frying shallots)
- •2 tablespoons chopped fresh parsley (for garnish)
Instructions
- 1
Heat vegetable stock in a saucepan and keep it warm over low heat.
- 2
In a large skillet or heavy-bottomed pot, heat olive oil and butter over medium heat.
- 3
Add the chopped onion and sauté until translucent, about 3-4 minutes.
- 4
Stir in the garlic and grated ginger, cooking for another minute until fragrant.
- 5
Add the arborio rice to the skillet, stirring to coat the grains in the oil mixture, and toast for 2-3 minutes.
- 6
Pour in the white wine, stirring constantly until it is mostly absorbed by the rice.
- 7
Begin adding the warmed vegetable stock, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat this process for about 20 minutes.
- 8
Once the rice is nearly tender, stir in the peas, lemon zest, and lemon juice. Cook for another 3-5 minutes until the peas are bright and tender.
- 9
Stir in Parmesan cheese (if using) and season with salt and freshly ground black pepper to taste. Remove from heat and cover to keep warm.
- 10
For the crispy shallot garnish, toss thinly sliced shallots in all-purpose flour to coat evenly.
- 11
Heat vegetable oil in a small pan over medium-high heat and fry the shallots until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- 12
Serve the risotto hot, garnished with crispy shallots and fresh parsley.
Nutrition Information
Calories
420 calories
Protein
9g
Carbs
58g
Fat
14g
Frequently Asked Questions
Q: Can I use a different type of rice for this recipe?
A: Arborio rice is ideal for risotto because of its high starch content, which gives the dish its creamy texture. However, you can substitute it with other short-grain rice varieties like Carnaroli or Vialone Nano. Long-grain rice is not recommended as it won't achieve the same creaminess.
Q: What can I use instead of white wine?
A: If you prefer to avoid alcohol, you can substitute the white wine with an equal amount of vegetable stock mixed with a tablespoon of white wine vinegar or lemon juice for similar acidity and flavor.
Q: Can I make this recipe vegan?
A: Yes! Leave out the butter and Parmesan cheese. Replace the butter with an additional tablespoon of olive oil or vegan butter, and use a plant-based Parmesan substitute or nutritional yeast for a cheesy flavor.
Q: How do I store leftovers, and how long will they keep?
A: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable stock or water and warm gently on the stovetop, stirring frequently to restore the creamy texture.
Q: Can I prepare the crispy shallots in advance?
A: Yes, you can make the crispy shallots a day ahead. Store them in an airtight container at room temperature. Re-crisp them in a dry skillet over medium heat for a minute or two before serving if needed.
Q: What are some variations for this recipe?
A: You can customize this risotto by adding sautéed mushrooms, asparagus, or baby spinach for extra vegetables. For a protein boost, consider topping it with grilled shrimp or chicken. Alternatively, use lime zest and juice instead of lemon for a slightly different flavor profile.
Q: Why does my risotto turn out too thick or mushy?
A: If your risotto is too thick, you may not have added enough liquid or stirred vigorously enough. Gradually add more vegetable stock until the desired creamy consistency is achieved. If it turns mushy, it may have been overcooked. Be sure to taste the rice during cooking and stop once it's tender but still slightly al dente.
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