Prep 20 mins
Cook 20 mins
I love risotto, but I hate standing over a hot stove stirring the simmering rice for half an hour, especially during hot Georgia summers. This recipe gives you all the flavor and gets you out of the kitchen fast! For an easy vegetarian dinner, serve the risotto with a side salad of mixed baby greens, walnuts and quartreed turkey figs, tossed with Sherry-Walnut Oil Vinaigrette. While you're putting the salad together, warm up a loaf of hot, crusty French bread in the oven.
- 2 tablespoons oil (canola or olive)
- 1 small yellow onion, minced
- 2 garlic cloves, minced
- 1 cup arborio rice
- 2 cups vegetable broth
- 1⁄2 cup frozen peas
- 1⁄4 cup parmesan cheese, grated
- 1 lemon (freshly squeezed only!)
- 2 tablespoons parsley, chopped (fresh or dried)
- salt and pepper
- lemon zest (optional)
- Heat the oil over medium heat in a skillet (one that has a tight-fitting lid).
- Saute the onion for 2-3 minutes.
- Add the garlic and sautee for one minute (don't let it start to brown, just become fragrant).
- Add in the Arborio rice and stir for one minute until coated with oil.
- Add in the veggie broth and bring to a boil.
- Cover, reduce the heat to low, and simmer for 15 minutes.
- Stir in frozen peas. If the rice is drying out, add a little water.
- Cover and return to low heat for 5 more minutes or until all of the liquid is absorbed, the rice is tender and the peas are heated through.
- Add Parmesan cheese, juice of one lemon, parsley, and salt and pepper to taste.
- Top with lemon zest and serve.