Pea and Lemon Risotto

Ingredients
4 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 ³⁄₄ cups Arborio rice
¹⁄₄ cup white wine
4 cups chicken broth
3 tablespoons butter
1 cup frozen peas
Zest of one lemon
Juice of one lemon
¹⁄₃ Parmesan cheese, grated or shredded
Salt and pepper, to taste

Instructions
1. Heat oil in medium saucepan over medium heat.  Add onion and cook until soft.  Add garlic and cook until fragrant, about 30 seconds.  Add rice and stir until coated with oil and opaque. 

2. Add wine and cook, stirring, until completely absorbed.  Add ¹⁄₂-1 cup of broth and cook, stirring often, until broth is completely absorbed.  Repeat process until all broth has been added and absorbed.  Add butter, peas, lemon zest, and lemon juice.  Stir until butter has melted and peas are warm.  Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste. 

Comments
This recipe is from Baked Bree.  It was very tasty, a nice and simple risotto.  I don’t know what else to say about this recipe because it’s yet another yummy risotto variation. 

Shown here with Baked Salmon with White Wine Dill Sauce.

Internet - Baked Bree