Pea Risotto with Lemon
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 8 servings.
Lemon adds a refreshing taste to this lovely pea risotto dish that's perfect for spring. —Sue Dannahower, Fort Pierce, Florida
Ingredients
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4 to 4-1/2 cups reduced-sodium chicken broth
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2 shallots, finely chopped
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1 tablespoon butter
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1-1/2 cups uncooked arborio rice
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1/3 cup white wine or additional reduced-sodium chicken broth
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3 tablespoons lemon juice
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1 cup frozen peas, thawed
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1/2 cup grated Parmesan cheese
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1-1/2 teaspoons grated lemon zest
Directions
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1.
In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter until tender, 2-3 minutes. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice; cook and stir until all the liquid is absorbed.
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2.
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, about 20 minutes. Add the peas, cheese and lemon zest; cook until heated through. Serve immediately.
Nutrition Facts
1/2 cup: 206 calories, 3g fat (2g saturated fat), 8mg cholesterol, 407mg sodium, 36g carbohydrate (2g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 0.500 fat.
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