Title: Lemony Green Pea Risotto
Categories: Rice
Yield: 4 Servings
5 c Vegetable broth
1 tb Olive oil
1 1/2 c Arborio rice
1/2 c Scallions; minced
1 c Baby peas; fresh or thawed
2 ts Lemon zest; fine
3 tb Fresh lemon juice
1/2 ts Salt; up to 1 ts
1/4 ts Black pepper; freshly ground
Bring broth to a simmer in a medium-sized saucepan over medium heat.
Reduce the heat to low and continue to simmer.
In a large skillet or saucepan, heat the oil over medium heat. Add
the rice and scallions and stir until coated with oil. Add 1/2 cup
hot broth and simmer, stirring frequently, until the liquid is almost
absorbed. Continue adding the broth 1/2 cup at a time, stirring until
the liquid is absorbed, until the rice is tender but firm and the
mixture is thick and creamy, about 25 minutes. You may not need to
use all of the broth.
About 10 minutes before the risotto is finished, stir in the peas,
lemon zest, lemon juice, salt (the amount needed will depend on the
saltiness of your broth), and pepper. Taste and adjust the
seasonings, if needed. Spoon into shallow bowls and serve hot.
