1. Heat chicken broth in a medium saucepan over low heat.
2.
In a large skillet, heat olive oil and butter over medium heat. Add
carrot, celery, onion and garlic and cook until softened, about 5
minutes. Season with salt and pepper.
3. Add rice and toast for 1 minute.
4. Pour in wine and cook until wine is completely absorbed.
5. Add the warm broth, 1 ladle at a time, until all broth has been absorbed, stirring frequently, about 20 minutes. Once rice is fully cooked, stir in the peas and Parmesan.
6. Stir in lemon zest, juice and parsley. Adjust seasonings as needed and serve. Garnish with more cheese, if desired.
Lemony Parmesan and Pea Risotto
Serves 8
All you need:
6 cups reduced sodium chicken broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 carrot, peeled and diced
2 celery stalks, diced
1 large sweet yellow onion, diced
3 garlic cloves, minced
1 cup Arborio rice
1/2 cup white wine
1/2 cup frozen peas
1/2 cup shredded Parmesan cheese, plus more for garnish
Zest and juice of 1 lemon
1/4 bunch flat-leaf parsley
Salt and pepper, to taste
All you do:
1. Heat chicken broth in a medium saucepan over low heat.
2. In a large skillet, heat olive oil and butter over medium heat. Add carrot, celery, onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper.
3. Add rice and toast for 1 minute.
4. Pour in wine and cook until wine is completely absorbed.
5. Add the warm broth, 1 ladle at a time, until all broth has been absorbed, stirring frequently, about 20 minutes. Once rice is fully cooked, stir in the peas and Parmesan.
6. Stir in lemon zest, juice and parsley. Adjust seasonings as needed and serve. Garnish with more cheese, if desired.