Happy Saturday friends! We made it to the weekend! I have a delicious risotto recipe to share on my blog. This Lemon and Green Pea Risotto recipe comes from 177 Milk Street. If you are lemon lover like myself, then you will truly enjoy this risotto dish. This dish is perfect for spring and summer right around the corner. Have a great weekend!

Lemon and Green Pea Risotto

Serves: 4

Ingredients

1 quart low sodium chicken broth or vegetable broth

3 tablespoons salted butter, cut into 1 tablespoon pieces divided

1 small yellow onion, chopped

Salt

Pepper

1 cup Arborio rice

1 1/2 cups frozen peas, thawed and patted dry (you can use fresh peas if you can find them)

2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice

1/2 cup grated parmesan cheese

Finely chopped basil, parsley or mint to serve

Directions

In a medium saucepan over medium, bring the broth and 2 cups water, covered, to a simmer; reduce to low to keep warm.

In a large saucepan over medium, melt 2 tablespoons butter. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Add 3 cups of the hot broth mixture and bring to a boil over medium-high. Reduce to medium and cook, stirring often and briskly, until most of the liquid is absorbed, 10 to 12 minutes; adjust the heat as needed to maintain a vigorous simmer.

Cook, adding ¼ cup of the broth at a time, until the rice is al dente and loose but not soupy, another 8 to 10 minutes. You may not need all of the broth. Off heat, stir in the remaining 1 tablespoon butter, the peas, lemon zest and juice, and Parmesan. Taste and season with salt and pepper. Serve sprinkled with parsley and additional Parmesan.