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Lemon Risotto with Peas
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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 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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |