Description
A risotto filled with spring flavors.
Ingredients
Scale
- 1–1/2 cups arborio rice, rinsed
- 6 cups vegetable broth
- 1/2 cup dry white wine
- 4 tablespoons olive oil
- 3 bunches scallions, thinly sliced
- 1/2 onion, diced
- 1/2 cup English peas, fresh or frozen
- Zest from 1–1/2 lemons
- 1/2 cup basil chiffonade
- 1/2 cup Parmesan plus more for finishing
Instructions
- In a medium sauté pan, sauté scallions in 2 tablespoons of oil until tender. Move to a plate to cool.
- In a small saucepan, heat vegetable broth, keep at a low simmer.
- In a deep skillet, heat up 2 tablespoons oil. Add onions and sauté on medium heat until translucent. Add rice and stir to coat.
- Add white wine and cook until absorbed then add 1 cup of warm broth. Stir until absorbed. Continue adding broth in 1/2-1 cup increments and stirring. After 20-25 minutes the rice will thicken and start to get a creamy texture.
- Stir in peas and cook for 3-4 minutes.
- Taste to make sure it’s done. Then add peas and cook for 2 minutes. Add lemon zest, scallions, cheese and basil and stir to combine.
- Serve in bowls with shavings of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
