Description
Delight in the vibrant flavors of spring with this creamy risotto featuring fresh peas and zesty lemon, perfect for any occasion.
Ingredients
Scale
- Key Ingredients:
- 1 cup Arborio rice
- 1 cup fresh green peas
- 4 cups vegetable broth (low-sodium)
- 2 shallots, finely chopped
- Zest of 1 lemon
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Instructions:
- 1. Prepare the Broth: In a saucepan over medium heat, warm the vegetable broth until steaming but not boiling. Keep it on low heat nearby.
- 2. Sauté Shallots: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallots and sauté until translucent and fragrant, about 3 minutes.
- 3. Toast Arborio Rice: Stir in the Arborio rice and toast for about 2 minutes until edges are slightly translucent.
- 4. Add Broth Gradually: Pour in half a cup of warm vegetable broth while stirring gently. Continue adding broth one ladle at a time, allowing it to absorb before adding more, until the rice is creamy and al dente (approximately 20 minutes).
- 5. Incorporate Fresh Peas & Lemon: With about 5 minutes left of cooking, stir in the fresh green peas and lemon zest.
- 6. Finish with Cheese: Remove from heat and mix in the Parmesan cheese along with another tablespoon of butter for added richness. Serve immediately, garnished with additional lemon zest if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 3g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg