Light greens on a bright plate, risotto with peas, herbs and lemon

Light greens on a white plate surrounded by summer herbs and refreshing lime or lemon zest celebrate a Mediterranean lifestyle. Lemons are perfect for a fresh twist. The combination of all ingredients is more than just a summer feeling. A Mediterranean touch with a hint of Italian flavors, even though you are just in the backyard of your house. The summer risotto with herbs, peas and lemon matches perfectly with the actual season.

Chef’s Handyman, garden herbs

Risotto with herbs, peas and lemon

Directions, chop onions. Heat olive oil in a pan. Glaze onions. Add 400 g or 14 oz. of rice. Deglaze rice with white wine. Add 1-1.5 cups of lukewarm vegetable stock at time, stirring continuously, until each portion of stock is absorbed and the rice is al dente.

Reduce to medium heat. Simmer for 20 minutes. Cut 100 g or 3 oz. of taleggio cheese in pieces. Fold in cheese. Season the risotto rice to taste with salt, black pepper and lemon rind. To finish, fold in 0.5-1 cup of cream fraiche. If the risotto is too dry, add more vegetable stock or in addition liquid cream. Add the peas.

For the plant based version, substitute cheese for 0.75 cup of soy cream, to finish fold in 3-4 tbsp. of whipped soy cream. If too dry add more liquids. The vegan version needs more vegetable stock and soy cream.

Serve the risotto in plates, garnish with herbs, parmesan flakes or for the vegan version only with herbs.

Chef’s Handyman tip: If kids are invited, remove the wine. Deep frozen peas can be used as well.

Chef’s Handyman, risotto

Shopping list for the risotto with peas, herbs and lemon zest: 2 onions, olive oil, 400 g or 14 oz. of risotto rice, 0.5 cups white wine, 2-3 cups of lukewarm vegetable stock, 100 g or 3 oz. taleggio cheese, salt, black pepper, 1 lemon, 0.5-1 cup of cream fraiche. 1 cup peeled fresh peas, herbs (basilica, verbena, lemon balm). For the plant based version, substitute cheese for 0.75 cup soy cream, 3-4 tbsp. whipped soy cream.

Bon appetite yours, Chef’s Handyman team. Enjoy the risotto with peas, herbs and lemon zest.