This luxurious risotto is bright and creamy and perfect for when you need a delicious and easy dinner!
The lemon brightens this dish, and the peas add a bite and beautiful color to the risotto. Served as a side or main, this recipe is perfect to show off your skills without much work!
2 shallots, finely chopped
1-2 tbsp butter
1-½ cups uncooked arborio rice
½ tsp dried thyme
¼ tsp pepper
4 - 4 ½ cups reduced sodium chicken broth
⅓ cup white white
Juice of ½ lemon
1 cup frozen peas, thawed
½ cup parmesan cheese
1 -½ tsp grated lemon peel
In a small saucepan, heat the broth and keep warm. In a large nonstick pot, sauté shallots in butter for 2-3 minutes or until tender.
Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.
Stir in heated broth, a ladle at a time, stirring constantly. Allow liquid to absorb between each addition.
Cook until risotto is creamy and rice is almost tender, around 20 minutes. Add the peas, cheese and lemon peel. Cook until heated through. Serve immediately.