Vegetarian Spring Pea Risotto
This creamy and vibrant risotto showcases the fresh flavors of spring peas, complemented by the richness of parmesan and a hint of lemon. Perfectly comforting yet light, it's a delightful vegetarian dish that celebrates seasonal ingredients.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup fresh spring peas
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese, grated
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, chopped
Instructions
- 1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3. Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the oil.
- 4. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle.
- 5. After about 15 minutes, when the rice is creamy and slightly al dente, stir in the fresh peas, lemon juice, and grated parmesan. Cook for an additional 2-3 minutes until heated through and creamy.
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