| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 8g | 3g | 45g |
| sugars | fibre | protein | salt |
| 5g | 2g | 11g | 1g |
One dish that creatively marries Mediterranean artistry and a zest for the exotic is none other than the Lemon Verbena and Pea Risotto. This is a dish that’s understandably close to my heart, allowing me to explore the diversity of my Cuban and Spanish culinary heritage in an invigorating and delightful manner.
Residing in Miami, I’ve always found the intermingling of cultures to be one of the most exciting things about the city. It’s a fusion that’s beautifully mirrored in its food scene, where vibrant Caribbean flavors harmoniously meet traditional Spanish cuisine. And the Lemon Verbena and Pea Risotto is a perfect echo of this vibrant blend.
Fusion Cuisine at Its Finest
This recipe seamlessly blends the rich flavors and textures of the Mediterranean with a tropical essence brought by lemon verbena – a great nod towards my Spanish roots and current Miami life. Similar to classic risotto or even Spanish rice, it’s the playful twist of lemon and peas that truly makes this dish a standout in any gourmet spread.
Aside from its uniquely refreshing flavor, it also shines as a healthier option for risotto devotees. Lemon verbena is a wonderful herb known for its digestive and joint pain relief benefits, along with an impressive antioxidant content that can strengthen your immune system.
Health on a Plate
Meanwhile, peas, often overlooked in the culinary scene, are a nutritional powerhouse. They’re packed with proteins, fiber, vitamins, and minerals, perfectly complimenting the soothing and warm characteristics of risotto. They’re also low in calories, making this delightful plate a guilt-free indulgence.
If you’re in the mood for a hearty tapas-style meal, try serving the Lemon Verbena and Pea Risotto alongside my beloved Spanish flan or a classic Spanish tortilla. I assure you, this vibrant risotto unfailingly brings out the best flavors of its companions too, making every mealtime a grand, gratifying feast.
So, if you’re seeking a unique, flavorful way to impress your dinner guests at your next gathering, give the Lemon Verbena and Pea Risotto a spin. Its remarkable balance of refreshing citrus and comforting, creamy risotto is sure to steal the show at any table.
What You’ll Need
- 6 cups of chicken stock
- 2 tablespoons of olive oil
- 1 large white onion, finely chopped
- 2 cloves of garlic, minced
- 1 and 1/2 cups of Arborio rice
- 1 cup of dry white wine
- 1 and 1/2 cups of fresh green peas
- 2 tablespoons of lemon juice
- 1 tablespoon of finely grated lemon zest
- 2 tablespoons of fresh lemon verbena leaves, finely chopped
- 1/2 cup of freshly grated Parmesan cheese
- Salt and black pepper to taste
Method
Step One
Begin by warming 6 cups of chicken stock in a saucepan over low heat. Keep this warm throughout the cooking process.
Step Two
In a large pan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 1 finely chopped white onion and 2 minced cloves of garlic. Sauté until the onions become translucent.
Step Three
Add 1 and 1/2 cups of Arborio rice to the pan with onions and garlic. Stir well to ensure each grain of rice is fully coated with oil. Continue to cook for a few minutes until the rice becomes slightly translucent.
Step Four
Slowly pour 1 cup of dry white wine into the pan, stirring constantly. Cook until most of the wine has been absorbed by the rice.
Step Five
Ladle the warmed chicken stock into the pan, one cup at a time. Allow each cup of stock to be absorbed before adding the next. Continue doing this until the risotto becomes creamy. This should take about 20 minutes.
Step Six
Next, stir in 1 and 1/2 cups of fresh green peas, 2 tablespoons of lemon juice, 1 tablespoon of finely grated lemon zest, and 2 tablespoons of finely chopped lemon verbena leaves. Allow this to cook for a few minutes until the peas are tender.
Step Seven
Finally, fold in the 1/2 cup of freshly grated Parmesan cheese, stirring until it’s fully incorporated into the risotto. Season with salt and black pepper to taste.
Step Eight
Once the risotto is cooked to your desired level of creaminess, remove it from the heat. Allow it to rest for a few minutes before serving. Enjoy your Lemon Verbena and Pea Risotto!
