Risotto with Peas and Lemon

A creamy Venetian-style risotto of sweet peas, lemon zest and parmesan, stirred together with olive oil.

Ingredients

For 4 servings.

• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 6 cups vegetable broth
• 2 cups frozen peas
• 1 lemon
• 3/4 cup grated parmesan
• 1/4 cup fresh mint, chopped
• 1/2 tsp salt

Method

1. Warm the broth in a saucepan. In a wide pan, cook the onion in 2 tbsp of the oil over medium heat for 6 minutes.
2. Add the rice and stir for 2 minutes, then pour in the wine and let it be absorbed.
3. Add the hot broth a ladle at a time, stirring often and waiting until each is mostly absorbed, for about 18 minutes. Add the peas for the last 4 minutes.
4. Off the heat, stir in the parmesan, the last of the oil, the zest and juice of half the lemon and the salt. Rest for 2 minutes and serve with mint.

Diets and allergens

Nutrition per serving

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