About
When you are searching for a dish that is simply elegant yet bursting with grand flavor, we may have found perfection. Stroll on into Spring Risotto for the best there is! Tender Arborio rice is joined with sweet peas in an amazing cheese sauce of impeccable proportions. Add a budding, new favorite to your side dish list with Spring Risotto. It's easy and full of great taste... this little sprout is everything!
Ingredients
- 4 tablespoons butter, divided
- 1 lemon
- 1 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup Arborio rice
- 3 1/2 cups chicken or vegetable broth
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup parmesan, grated, plus more, to taste, for garnish
- 1 cup frozen peas, thawed
- 1/2 teaspoon ground black pepper
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -In a Dutch oven over medium-high heat, melt 2 tablespoons of the butter.
Step 3 -Peel two 1-inch-thick strips of zest from the lemon. Reserve the rest of the lemon for juicing once the dish has been cooked.
Step 4 -Add the onions and the lemon zest to the melted butter and cook, stirring often, until they have softened, about 5 minutes.
Step 5 -Add the garlic to the onion mixture and cook, stirring constantly, until it is fragrant, about 1 minute.
Step 6 -Stir the rice, the broth, and 1 teaspoon of the salt into the onion mixture and cover, then bring to a simmer.
Step 7 -Bake the rice mixture until the rice is tender, about 20 minutes.
Step 8 -Add 1/2 cup of the parmesan cheese, the peas, the black pepper, the remaining butter, and the remaining salt to the risotto and stir until the butter has melted and the peas are warm.
Step 9 -Cut the reserved lemon in half and squeeze the juice from one half into the risotto. Stir to combine.
Step 10 -Remove and discard the lemon zest peels.
Step 11 -Garnish the risotto with the extra parmesan cheese and the parsley and serve.
