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lemon and habanero risotto

Lemon and Habanero Risotto

A citrusy risotto, with a lot of depth and just enough habanero spiciness
Course Meal
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 563kcal


  • 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


  • 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.



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.


Calories: 563kcal | Carbohydrates: 50g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1145mg | Potassium: 536mg | Fiber: 4g | Sugar: 4g | Vitamin A: 934IU | Vitamin C: 39mg | Calcium: 264mg | Iron: 2mg