Once upon a time, this was my go-to restaurant quality dish for the vegetarian set. I often substituted fresh diced asparagus when I couldn’t find fresh peas. Frozen peas were a last resort.
Risotto can be super heavy, but the lemon juice and zest as well as the fresh Spring vegetables give this dish a delicious lightness.
It’s even better when served with a peppery arugula salad, perhaps with some shaved fresh fennel.
Lemon Risotto with Fresh Peas
Ingredients
- 1 cup Arborio rice
- 1 large shallot, minced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup white wine
- 4 cups chicken broth
- 1 cup fresh peas
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 ounces grated Parmesan
- salt and pepper to taste
- 1 tablespoon parsley, minced
Instructions
- Melt the butter in a large sauté pan.
- Add the shallots and cook until translucent.
- Add the garlic and sauté until fragrant.
- Add the rice and stir to coat, toast 1 or 2 minutes.
- Add the wine and stir continuously until absorbed.
- Add 1/2 cup of the broth and stir continuously until absorbed. Continue adding 1/2 cup at a time, allowing each addition to absorb before adding more.
- At this point the rice should be creamy and Al dente. Stir in the peas and cook another minute or two until peas are bright green.
- Remove from heat and stir in lemon juice, lemon zest, and Parmesan, and salt and pepper to taste. Top with minced parsley.