Lemon Risotto with Mascarpone and Peas has bright notes of zesty lemon, creamy mascarpone, perfumed with fresh chives and fresh peas.Jump to Recipe
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Want to know the best part about cooking at home? For me, it’s opening a bottle of this J. Lohr Estates Riverstone Chardonnay by J. Lohr Vineyards & Wines and sipping on it while preparing dinner. What about you?
If you love a lemony flavor with a hint of springy peas, you will love this risotto. The perfect meatless Monday dish or any day.
When I was thinking of what would pair well with this lovely J. Lohr Estates Riverstone Chardonnay, risotto came to mind right away. I was craving the creaminess and freshness it brings out of the wine. Plus cooking with a bit of the wine helps to bring those nodes out too in the risotto.
NOTES FROM THE WINEMAKER ABOUT THIS WINE:
” The 2017 Riverstone Chardonnay exhibits youthful hues of light to medium straw. The enticing aromas are reminiscent of peaches, tangerine, yellow floral, baking spices and vanilla. These aromas echo on the palate and are complemented by orange and apricot and balanced with a creamy texture from aging sur lie. Flavors of crème brûlée and a touch of oak can be found on the long finish.” – Kristen Barnhisel, winemaker, white wine
You can easily substitute asparagus for the peas. Just snap the ends off 1 pound of thin asparagus and cut the spears on the bias into 1/2” lengths.
The natural lemon flavor of this dish is perfectly suited for some seafood or chicken on top. Try my recipe for this yummy EVERYDAY BAKED CHICKEN BREAST.
Craving some other protein? Add a handful of crispy prosciutto.
This would make the perfect dish for any upcoming holidays like Mother’s Day or Easter.
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If you give my LEMON RISOTTO WITH MASCARPONE AND PEAS a try? Let me know what you think, rate and review this recipe in the comments below, share it on Pinterest, Instagram or Facebook. Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of J. Lohr Vineyards & Wines. The opinions and text are all mine.
Lemon Risotto with Mascarpone and PeasMain Course, Side Dish
- 1 1/2 cups arborio rice
- 2 tbsp olive oil
- 2 larger shallots, peeled and finely diced
- 1/2 cups Chardonnay wine
- 6 cups stock, vegetable or chicken
- 1 pinch saffron
- 3/4 cups fresh or frozen peas
- 4 heaping tbps mascarpone cheese
- 1 1/2 cups freshly grated parmesan cheese, plus more for serving
- 1 large lemon, zested and juiced
- 3 tbsp fresh chives, finely chopped
- sea salt, to taste
- Bring the broth and saffron to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the low heat.
- In a large skillet over medium low flame add in the olive oil and shallots, sautée together until translucent.
- Stir in the risotto rice and toss to coat in the oils. Toast for a minute or so then hit it with the white wine. Once the wine has been almost fully absorbed start adding in the stock a ladleful at a time while maintaining a constant gentle simmer. Make sure to stir well every time you add more stock and never let the rice dry out completely before adding more liquid.
- Before you add your last ladle of stock, add in the fresh peas and let them cook for the last few minutes. Should take about 20-25 minutes.
- Turn off heat, scoop out the mascarpone cheese, grate parmesan cheese and zest and juice of the lemon. Mix well until fully combined. Add in the fresh chives.
- Serve with a little extra parmesan cheese and Chardonnay.