Lemon Risotto with Peas
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
Ingredients
- 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 zest
Reviews
made this several times. kick butt recipe, always pleases and easily modified with let over goodies like shrimp or salmon (just add at very end and heat through).
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This was a very bad tasting dish. Peas in risotta are not a good mix.
This was really not good at all. I had to add a lot of seasoning.
This recipe is fabulous. The issue it came in also had step-by-step instructions. It was great and I now call myself a risotto-maker.
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