Lemon and Habanero Risotto

A citrusy risotto, with a lot of depth and just enough habanero spiciness

Course Meal

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 563kcal

Ingredients

2 tablespoons olive oil
1 onion peeled and chopped
1 clove garlic peeled and finely chopped
½ habanero pepper seeds removed and minced
1 cup short-grain rice
4 cups chicken broth or vegetable broth
1 cup white wine
2 tablespoons lemon zest approximately the zest from two medium-sized lemons
1 cup frozen peas
1 cup grated cheddar cheese
¼ cup butter

US Customary - Metric

Instructions

Heat a large frying pan over medium heat, then add the olive oil.
Add the chopped onion and garlic to the pan. Stir for 3 minutes until the onions are nearly translucent.
Add the habanero and the rice to the pan. Stir until all the ingredients are well mixed.
Stir in the wine, then cook for 2 minutes before adding the broth.
Gradually add the broth (a small amount at a time) over roughly 20 minutes, stirring occassionally. Every time the rice starts catching the bottom of the pan it is time to add more liquid.
Add the frozen peas and the lemon zest into the risotto. Stir to combine .Cook for 1-minute longer, then remove the pan from the heat.
Stir in the butter and cheese until the risotto turns glossy, then serve immediately.

Notes

Note: You can use parmesan cheese but the cheddar offers a milder flavor which will not overpower the subtle lemon. Of course, you can add the whole habanero if you want to bring on the heat.

Nutrition