Lemon Risotto With Peas

Name: Lemon Risotto With Peas
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 peel

11 ingredients

3 steps

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 peel

Directions

1

In a small saucepan, heat broth and keep warm. In a
2

, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.
3

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, cheese and lemon peel; cook and stir until heated through. Serve immediately.