Easy Lemon Risotto With Peas
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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