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Pea Risotto with Lemon

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A creamy and tangy pea risotto with lemon, combining tender rice, fresh peas, lemon, and Parmesan for a vibrant and satisfying dish.

Ingredients

4 to 4-1/2 cups reduced-sodium chicken broth

2 shallots, finely chopped

1 tablespoon butter

1-1/2 cups uncooked arborio rice

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1/3 cup white wine or additional reduced-sodium chicken broth

3 tablespoons lemon juice

1 cup frozen peas, thawed

1/2 cup grated Parmesan cheese

1-1/2 teaspoons grated lemon zest

Instructions

  1. In a small saucepan, heat the chicken broth and keep it warm over low heat.
  2. In a large nonstick skillet, melt butter and sauté the chopped shallots until tender, about 2-3 minutes.
  3. Add the uncooked arborio rice, dried thyme, and pepper to the skillet. Stir and cook for 2-3 minutes, allowing the rice to toast slightly.
  4. Pour in the white wine (or additional broth if you prefer) and the lemon juice. Stir constantly until the liquid is absorbed.
  5. Gradually add the warm chicken broth, 1/2 cup at a time, stirring continuously to allow the liquid to absorb between additions. Continue this process until the rice is creamy and almost tender, which will take about 20 minutes.
  6. Once the rice is cooked to your liking, stir in the thawed peas, grated Parmesan cheese, and lemon zest. Cook for a few more minutes until the peas are heated through and the cheese has melted.
  7. Serve immediately, garnishing with extra lemon zest or Parmesan cheese if desired.

Notes

  • For a vegetarian version, swap the chicken broth for vegetable broth.
  • For a vegan version, use plant-based butter and nutritional yeast instead of Parmesan cheese.
  • Add grilled chicken, shrimp, or roasted vegetables for extra protein.
  • Try using different herbs like basil, rosemary, or parsley for added flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a little broth or water to restore creaminess.

Nutrition

Find it online: http://recipesbyjanet.com/pea-risotto-with-lemon/