Ready to bust out a particularly simple recipe? This lemon risotto with peas and breadcrumbs is one to lick your fingers at. It's on the table in half an hour and can be enjoyed both during the week and at a nice dinner on the weekend.
Lemon risotto with peas and breadcrumbs
25 minutes
Lemon in risotto
Lemon and risotto go very well together because lemon adds a fresh and vibrant flavor. The sour taste of lemon cuts through the creaminess of the rice and makes the flavor balanced. It also provides a kind of bittersweet aroma, which makes the flavor more interesting. The contrast between the acidity of the lemon, the creaminess of the risotto and the saltiness of the Parmesan makes every bite more delicious. The citrusy flavor also helps to complement the rich flavor of the risotto. In short, lemon makes risotto tastier and more exciting. Besides, we just have to make it a little summer ourselves since the sun is letting us down, so with this recipe you will experience summer one more time!
Lemon risotto with peas and breadcrumbs
This lemon risotto with peas and breadcrumbs is not only very easy to make, it is also special and innovative thanks to the spicy breadcrumbs with which you garnish the risotto. You make the spiced breadcrumbs very easily with panko and fresh herbs and this is then briefly fried in a pan so that it turns a nice golden brown. Breadcrumbs add a slight crunch to the risotto, which is a perfect counterpart to a creamy risotto. This way you add even more experience to your dish!
More risotto recipes
Looking for more delicious risotto recipes? First of all this green risotto with spinach, asparagus and burrata one of my favorites along with this risotto caprese with balsamic vinegar. Both fantastic dishes with lots of color and flavor. I also have a tasty risotto for meat lovers, namely this risotto with truffle salami, peas and green pesto. Quick, easy and delicious! Enjoy your meal.
What you need:
2
200 gr risotto rice
1 liter of vegetable stock
1 white onion
125 ml dry white wine
200 gr garden peas
40 gr Parmesan cheese
+ extra for garnish
1 lemon
4 tbsp panko or breadcrumbs
fresh basil
fresh chives
salt and pepper
olive oil
What to do:
1
Chop the onion and bring the broth to a boil.
2
Heat some olive oil in a deep pan and fry the onion in it. Then add the risotto rice and fry for 1 minute. Then deglaze with the white wine and fry for another 1 minute.
3
Now add 2 tablespoons of broth and let the rice cook gently in the broth. When the rice has absorbed the broth, add a tablespoon of new broth. Stir occasionally and repeat until the risotto rice is tender. This will take about 15 minutes.
4
When the risotto rice is done, add the juice and zest of the lemon along with the peas, Parmesan cheese and a pinch of salt and pepper. Mix everything well and cook for a few more minutes.
5
Finely chop some chives and basil. Heat a little olive oil in a frying pan and add the panko to this along with the chopped herbs and a pinch of salt. Fry over medium-high heat until the breadcrumbs turn golden brown.
6
Garnish the risotto with the breadcrumbs, extra Parmesan, some lemon zest and a pinch of pepper.
7
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
