Description
Indulge in this creamy Spring Pea & Lemon Risotto, bursting with fresh peas and zesty lemon—an ideal dish to celebrate the flavors of spring.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh green peas (or frozen)
- Zest and juice of 1 lemon
- 2 shallots, finely chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- 1. Prepare Your Broth: Warm vegetable broth in a saucepan over low heat.
- 2. Sauté Shallots: Melt 1 tablespoon of butter in a large pan over medium heat. Add chopped shallots and sauté until translucent, about 3 minutes.
- 3. Toast the Rice: Add Arborio rice to the pan with shallots. Stir continuously for about 2 minutes until lightly toasted.
- 4. Begin Adding Broth: Pour in one ladleful of warm broth into the rice mixture. Stir continuously until most liquid is absorbed. Repeat until rice is al dente (about 18-20 minutes total).
- 5. Mix in Peas and Lemon: With about five minutes remaining, stir in fresh peas along with lemon zest and juice. Adjust seasoning with salt and pepper.
- 6. Finish with Cheese and Butter: Remove from heat, fold in Parmesan cheese and an additional pat of butter for creaminess. Serve warm, drizzled with extra lemon juice if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg