How To Make Lemon & Pea Risotto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup white wine
- 3 cups vegetable broth
- 1 cup frozen peas
- Zest and juice of 1 lemon
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
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In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
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Add the Arborio rice and cook for 2 minutes, stirring constantly.
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Pour in the white wine and stir until absorbed by the rice.
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Gradually add the vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
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After 20 minutes, add the frozen peas and continue cooking for 5 minutes.
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Stir in the lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper.
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Serve the risotto hot, garnished with fresh basil leaves.
Nutrition
- Calories : 315kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 3mg
- Sodium : 824mg
- Total Carbohydrates : 58g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 7g
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