Lemon Baked Risotto
- 1 1/2 cups arborio rice
- 2-4 tablespoons good quality olive oil
- 1 cup dry white wine
- 5 1/2 cups chicken broth, warmed
- 1 cup finely grated Parmesan cheese
- 2-4 tablespoons unsalted butter
- 1 cup frozen peas
- 1/2 onion, diced
- 2 cloves garlic
- Kosher salt
- Ground pepper
- 8 ounces sliced cremini mushrooms
- Juice and zest from 1 lemon
- 8 oz langostino, shrimp, or other protein of your choice (optional)
- Preheat the oven to 350 degrees.
- In Dutch oven, heat olive oil and saute onions, garlic and rice on stove over medium heat. Lightly salt and pepper.
- Add wine, deglaze and reduce to half
- Pour in 4 cups of the chicken broth, stir to combine and bring to a boil
- Bake the risotto covered for about 40-45 minutes until rice is slightly underdone
- While risotto is baking, saute mushrooms in olive oil and/or butter (to your taste). Add langostino and shrimp to warm (if precooked) or cook for a few minutes until done. Salt and pepper to taste.
- Remove risotto from oven, add remaining 1 1/2 cup broth, Parmesan, butter, lemon juice (start with 2 tablespoons and add according to your taste) and zest. Stir vigorously until the liquid becomes thick and creamy. If too thick, add 1 tbsp boiling water at a time to adjust consistency.
- Add peas and stir until heated.
- Serve with mushrooms and fish on top and finish with freshly grated Parmesan.
