Risotto with Peas and Lemon Zest

Ingredients

• 1 cup Arborio rice
• 3 cups Vegetable broth (warm)
• 1 cup Green peas (fresh or frozen)
• 1 tbsp Olive oil
• 1 tbsp Unsalted butter
• 1/2 cup Yellow onion (finely chopped)
• 1 clove Garlic (minced)
• 1 tbsp Lemon zest
• 1 tbsp Lemon juice(optional)
• 1/4 cup Parmesan cheese (finely grated)
• 1/4 tsp Kosher salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and mince the garlic. Warm the broth in a pot. Grate the Parmesan and zest the lemon.

2. 2

   In a saucepan, heat olive oil and butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds.

3. 3

   Add Arborio rice and stir to coat for 1 minute. Pour in warm broth, about 1/2 cup at a time, stirring frequently and letting the liquid absorb before adding more. Continue until the rice is creamy and tender, about 20 minutes total.

4. 4

   Stir in peas for the last 3–5 minutes of cooking until heated through. Turn off the heat, then stir in lemon zest, Parmesan, and (if using) lemon juice. Taste and adjust with salt and black pepper. Serve immediately.