Summer is the time for the beach, parties, and fun! Summer is also the season for great food and crisp wine. When my friends and I get together, we love to catch up over glasses of great wine and plates of delicious food. One of my favorite dishes to make is risotto. It is so versatile and is basically a canvas for any ingredients that you have in the refrigerator. I love to dress my risotto up with seasonal vegetables. Today I’m adding fresh, summer flavors with lemon, peas, and CK Mondavi Chardonnay.
CK Mondavi is the perfect wine for the summer. It is only wine in this price point that is 100% American made & grown and is the only American made/grown wine in the “supermarket wine under $10” category. The best part is, a percentage of CK Mondavi sales goes to supporting veterans. Not only are the wines delicious but they are affordable and available nationwide. These wines are the perfect addition to any meal. Since my risotto recipe calls for a 1/4 cup of white wine, I will be using the CK Mondavi Chardonnay in the risotto and served with it. I decided to use the Chardonnay because it has hints of lemon and citrus which would enhance the lemon in the risotto and is great paired with cheese or pasta type dishes.
From May through August, a percentage of each bottle of CK Mondavi wine sold will be donated to the Intrepid Fallen Heroes Fund (up to $50,000). The Intrepid Fallen Heroes Fund (IFHF) is an organization that supports the men and women of the Armed Forces and their families. Funded entirely by public donations, IFHF serves U.S. military personnel wounded or killed in service to our nation and their families. For more information, visit www.fallenheroesfund.org.
- 1 cup arborio rice
- 2 1/2 – 3 cups low sodium chicken stock
- 1/4 cup CK Mondavi Chardonnay
- 1 shallot, finely diced
- 2 tbsp olive oil
- zest of half a lemon
- 2 tbsp lemon juice
- 1 tsp butter
- 1/2 cup frozen peas, thawed
- 1/2 cup of Parmesan cheese, grated
- salt and pepper to taste
- Parsley and Lemon Slice, to garnish
- In a medium saucepan, heat chicken stock just until warm. (You don’t want to add cold stock to your rice)
- In a large skillet, over medium heat, saute shallots in olive oil for 1-2 minutes, or until they are tender.
- Add arborio rice and saute for an additional 2-3 minutes.
- Add wine (or additional stock) and lemon juice. Stir constantly until all of the liquid is absorbed into the rice.
- Add 1/2 cup chicken stock. Stir constantly until liquid is absorbed.
- Keep adding chicken stock, 1/2 cup at a time, and stir constantly. Allow liquid to absorb before adding more stock.
- Cook until creamy and rice is almost tender.
- Add peas and lemon zest.
- Cook for an additional 5-8 minutes until peas are heated through.
- Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
- Serve right away.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.