A colorful and revitalizing dish that highlights the flavors of spring is lemony spring risotto. Lightly flavored with lemon juice and zest, creamy Arborio rice is cooked with aromatic onions, garlic, and fresh peas. This dish is ideal for a satisfying, light supper that is bursting with seasonal flavors.
Ingredients: 1 cup Arborio rice. 4 cups chicken or vegetable broth. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. 1/4 cup unsalted butter. 1/4 cup fresh lemon juice. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup fresh peas. Zest of 1 lemon. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: In a saucepan, heat the broth and keep it warm over low heat. In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, saut until softened. Add the Arborio rice to the skillet and stir to coat with the oil, cooking for about 2 minutes. Pour in the white wine and cook until it's absorbed by the rice. Begin adding the warm broth to the rice, about 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and tender, about 20-25 minutes. Stir in the peas during the last 5 minutes of cooking. Once the rice is cooked to your desired consistency, remove from heat. Stir in the butter, grated Parmesan cheese, lemon juice, and lemon zest until well combined. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Prep Time: 10 minutes
Cook Time: 25 minutes
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