Spring Green Pea Risotto With Lemon
Ingredients
- 6 cups reduced sodium chicken broth ⓘ
- 2 cups water
- 1 large shallot, finely chopped ⓘ
- 2 large garlic cloves, finely minced ⓘ
- 1 cup Arborio rice, rinsed ⓘ
- 1 cup green peas, fresh if available, frozen will work as well
- 1/3 cup Parmigiano-Reggiano, grated ⓘ
- 4 tablespoons butter, unsalted (divided) ⓘ
- 2 teaspoons lemon zest, grated (more if desired)
- 2 teaspoons fresh lemon juice ⓘ
Instructions
- Bring broth and water to a simmer in a small saucepan.
- Melt 1 tablespoon butter in medium, heavy-bottomed saucepan over medium-low heat, add shallots and saute until translucent, 3 - 5 minutes. Add garlic and saute for about 1 minute, until soften and a pale golden. Add rice, stirring to coat.
- Add 1/4 cup (approximately 1 large ladle-full of broth to the rice mixture and allow to simmer while stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, about 20 minutes. (Reserve leftover broth mixture.)
- Add peas and cook, stirring occasionally, 2 minutes.
- Stir in cheese, remaining butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Serve warm. Top with additional cheese if desired.
Nutrition & Diet Analysis (per serving)
337
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).