Lemon adds a refreshing taste to this lovely pea risotto dish that's perfect for spring. —Sue Dannahower, Fort Pierce, Florida
Pea Risotto with Lemon
Pea Risotto with Lemon
Prep Time
10 min
Cook Time
30 min
Yield
8 servings
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
Directions
- 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.
- 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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