Lemon Risotto With Baby Peas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rice laced with a spring-like infusion of lemon and green onions, dressed with tender peas. Ingredients:
2 tablespoons extra-virgin olive oil |
1/2 cup green onions, sliced diagonally |
2 teaspoons grated lemon zest |
1 1/2 cups arborio rice, uncooked |
2 tablespoons lemon juice |
1/2 cup white wine |
5 cups light vegetable broth, heated |
3/4 cup baby peas (parboil first) or use frozen |
1/4 cup grated parmesan cheese |
2 tablespoons half and half (optional) |
2 tablespoons chopped fresh italian parsley (flat leaf) |
Directions:
1. In a heavy saucepan, heat the oil over medium heat and saute the onions and lemon zest for about 5 minutes.
2. Add the rice and stir for about a minute.
3. Add the lemon juice and wine and stir, cooking until the liquid reduces, about 5 minutes.
4. Add in 2 cups of the heated broth and bring to a simmer, stirring constantly until the liquid has been absorbed, about 7 minutes.
5. Add in the remaining broth, about a cupful at a time, stirring each time until the broth is absorbed before adding more.
6. Add in the peas with the fourth cup of broth. This whole process should take about 20 minutes.
7. When the last cup of liquid has been absorbed, add the Parmesan and stir until the rice is creamy.
8. Stir in 2 tablespoons of half and half, if desired, and the parsley.
9. Remove from heat and let stand for a few moments before serving.
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