Pacific Northwest | July 20, 2003Pacific Northwest MagazineJuly 20, 2003seattletimes.com home
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CONTENTS
COVER STORY
PLANT LIFE
TASTE
NORTHWEST LIVING
NOW & THEN
PREVIOUS ISSUES OF PACIFIC NW


Lemon Risotto with Peas and Scallions

Serves 4

This is one of the best risottos I've eaten, and notably the easiest I've ever cooked. You might serve it with roasted asparagus studded with toasted pine nuts or a green salad with walnuts for a hit of protein.

4 cups basic vegetable stock*
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 1/2 cups Arborio rice
1/2 cup minced scallions
2/3 cup frozen baby green peas
Salt and freshly ground black pepper

* I use Pacific-brand stock in a box, but the book has a recipe for homemade.

1. Bring the stock and lemon juice to a simmer in a medium-sized saucepan over medium heat. Reduce the heat to low and continue to simmer.

2. In a large skillet or saucepan, heat the oil over medium heat. Add the rice and scallions and stir until coated with oil. Add 1/2 cup of the hot liquid and simmer, uncovered and stirring frequently until the liquid is absorbed. Continue adding the stock mixture 1/2 cup at a time, stirring until the liquid is absorbed, until the rice is tender but firm and the mixture is thick and creamy, about 25 minutes.

3. About 10 minutes before the risotto is finished, stir in the peas, and salt and pepper to taste. In summer you could use fresh peas and cook them half as long. To serve, spoon into shallow bowls and serve hot.

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