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Lemon Risotto with Peas

4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon peel

In a small saucepan, heat broth and keep warm. In a large nonstick

Printed from tasteofhome.com May 17, 2008

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Lemon Risotto with Peas cont.

skillet, saute shallots in butter for 2-3 minutes or until tender.
Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir
in wine or additional broth and lemon juice. Cook and stir until all
of the liquid is absorbed. Stir in heated broth, 1/2 cup at a
time, stirring constantly. Allow liquid to absorb between additions.
Cook just until risotto is creamy and rice is almost tender. Total
cooking time is about 20 minutes. Add the peas, Parmesan cheese and
lemon peel; cook and stir until heated through. Serve immediately.

Yield: 8 servings.