Description
Elevate your dining experience with this creamy, vibrant risotto that captures the essence of spring in every bite.
Ingredients
Scale
- Key Ingredients
- 1 cup Arborio rice
- 2 cups fresh green peas (or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 4 cups vegetable broth, warmed
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Instructions for Preparation
- 1. Sauté Your Aromatics
- In a large saucepan over medium heat, melt olive oil and butter. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook until fragrant without browning.
- 2. Toast the Rice
- Add Arborio rice to the pan, stirring well to coat each grain. Toast for about 2 minutes to build flavor.
- 3. Gradually Add Broth
- Pour in one ladle of warm vegetable broth at a time, stirring continuously until absorbed before adding more. Continue this process until the rice is creamy and al dente, approximately 18–20 minutes.
- 4. Stir in Peas and Citrus
- Once the risotto reaches a creamy consistency, fold in fresh peas along with lemon zest and juice. Allow everything to cook on low heat for another couple of minutes.
- 5. Finish with Cheese
- Remove from heat and stir in freshly grated Parmesan cheese until melted and creamy.
- 6. Plate It Up
- Serve generous portions on plates or bowls. For a finishing touch, top with extra lemon zest or pea shoots if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg