Romance-Me Risotto

Name: Romance-Me Risotto
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 5 1/2 cups low-sodium chicken stock or broth; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 1 shallot or small yellow onion, finely chopped; 3 cloves garlic, minced or pressed; 2 cups Arborio rice; 1 lemon, zested and juiced, zest divided; 1/2 cup fresh parmesan cheese, grated, plus more, to taste, for garnish; 1/2 cup frozen sweet peas; kosher salt, to taste; freshly cracked black pepper, to taste; fresh parsley leaves, to taste, for garnish

Chicken Gastro-Pub Stove-Top

Time: 35 minutes

Yield: 6 servings

About

Valentine's Day is right around the corner, and you need to practice your romantic dinner making to really impress your partner! Here's a good suggestion; Romance-Me Risotto! Creamy, flavorful, rich, and loaded with so much goodness! Bright lemon and nutty, sharp parmesan with bursts of garden-fresh peas mingle with the poultry flavor of the broth soaked into the tender rice! Nothing says "Happy Valentine's Day" like Romance-Me Risotto!

Ingredients

5 1/2 cups low-sodium chicken stock or broth
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 shallot or small yellow onion, finely chopped
3 cloves garlic, minced or pressed
2 cups Arborio rice
1 lemon, zested and juiced, zest divided
1/2 cup fresh parmesan cheese, grated, plus more, to taste, for garnish
1/2 cup frozen sweet peas
kosher salt, to taste
freshly cracked black pepper, to taste
fresh parsley leaves, to taste, for garnish

Directions

Step 1 -In a medium saucepan over medium-low heat, add the chicken stock and heat it until steaming.

Step 2 -Reduce the heat to low and keep warm.

Step 3 -In a large, high-sided skillet over medium heat, add 2 tablespoons of the butter, the olive oil, and the shallot and cook, while stirring occasionally, until soft and golden, about 6-8 minutes.

Step 4 -Add the garlic and cook, while stirring constantly, until fragrant, about 1 minute.

Step 5 -Add the rice and 1/2 of the lemon zest to the onion mixture and cook, while stirring, until the rice is translucent at the ends, about 2 minutes.

Step 6 -Add the hot stock to the rice mixture, 1/2 cup at a time while stirring continuously, until the stock is almost completely absorbed, the rice is creamy and translucent, and it is no longer crunchy, about 25-30 minutes.

Step 7 -Add 1/2 cup of the parmesan, the remaining butter, the lemon juice, and the peas to the rice mixture and stir to combine.

Step 8 -Cook until the peas are warmed through, about 3-4 minutes.

Step 9 -Season the risotto with the salt and the black pepper.

Step 10 -Serve immediately garnished with the remaining lemon zest, the extra parmesan, and the parsley.

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