Lemon Risotto with Peas

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Submitted by Hot Frosting
Published on May 6, 2008
Recipe Placeholder Image
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
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Ingredients

  • * 4 to 4-1/2 cups reduced-sodium chicken broth

  • * 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 peel

Directions

  1. In a small saucepan, heat broth and keep warm. In a large nonstick skillet, combine butter, rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine or additional broth and lemon juice. Cook and stir until all of the liquid is absorbed.

  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. Total cooking time is about 20 minutes. Add the peas, Parmesan cheese and lemon peel; cook and stir until heated through. Serve immediately.