Full of the fresh and natural flavour of lemon, this risotto topped with pea shoots from Seasons and Suppers is a great spring option that can be served as a side dish or main with anything from grilled chicken to fresh prawns. A favourite for any time of year, risotto is easy to create and customise to suit your guests. Transform into a refreshing seafood dish with fresh fish or prawns, or keen it simple with slices of grilled chicken topped with pea shoots and lemon zest for a flavoursome finish.
4 cups chicken broth
2 Tbsp. butter
3 tsp. olive oil
1 large shallots, finely diced
1 1/2 cups arborio rice
1/4 cup dry white wine
2/3 cup freshly grated Parmesan cheese
1 Tbsp. + freshly squeezed lemon juice
2 tsp. grated lemon zest (plus more for garnish)
1/2 Tbsp. butter, for finishing
Fresh pea shoots
Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low and cover to keep warm.
In a large skillet over medium heat, melt 2 Tbsp. butter with olive oil. Add shallots and sauté until tender, about 5 minutes. Add rice and cooking, stirring constantly until rice is well coated with butter. Add wine and stir until wine has evaporated. Add 1 ladle of warm chicken stock and simmer, stirring regularly, until absorbed. Add remaining broth 1 ladle-full at a time, allowing broth to be completely absorbed before adding more and stirring frequently until rice is creamy and tender.
When rice is ready, stir in cheese and 1/2 Tbsp. butter. Stir in a hand-full of pea shoots and cook, stirring, until they wilt. Stir in lemon juice and lemon zest. Season risotto with salt and pepper. Taste test and add more lemon juice and/or zest, to taste. Transfer to bowl and serve topped with fresh pea shoots.