Spring Risotto
Emily Day
Chefs’ swoon over delicate, flavorful green peas in season. Use just-picked young peas in this recipe, or choose frozen with confidence.
ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, chopped
- 1/2 tsp salt
- 1 1/2 c Arborio or Carnaroli rice
- 3 c reduced-sodium chicken or vegetable broth, heated, divided
- 3/4 lb fresh-in-pod peas, shelled, or 1 c frozen
- 1 tbsp lemon juice
- 1/4 c freshly grated Parmesan cheese
directions
- 1
1. Melt butter with oil in medium saucepan over medium-low heat. Add onion and salt. Cover and cook, stirring occasionally, until onion is translucent, about 3 minutes.
- 2
2. Add rice and stir. Add about 1 1/2 c of the broth and adjust heat to maintain a good simmer. Stir occasionally until most of the liquid has been absorbed. Add 1 c of the remaining broth and continue simmering and stirring until absorbed. Add remaining 1/2 c of broth and peas and continue to simmer and stir until rice is just done, about 4 minutes. If you run out of broth before the rice is cooked through, use water.
- 3
3. Stir in lemon juice and cheese. Taste and season as needed with salt and freshly ground pepper. Serve immediately.
notes
Per Serving: 384 cal 8.5g fat 3g sat fat 5g fiber
Source: Emily
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