Lemon Scented Pea Risotto

By amaliana

Stir, stir,stir and stir some more. When you are finished stirring, you'll be treated to creamy, lemon-scented rice studded with fresh garden peas. Perfect as a main course or serve it along side a salad made with fresh greens.

Ingredients

• 1 large shallot
• 1 tablespoon lemon flavored olive oil
• 1 1/2 cups Arborio rice
• 4 1/2 cups chicken or vegetable broth, simmering over low heat
• 1 tablespoon grated lemon zest
• 1/4 cup grated Parmesan cheese
• Freshly ground black pepper
• 1 cup freshly shucked peas
• 1/4 cup fresh lemon juice
• 1 cup fresh pea tendrils(optional)
• Grated Parmegiano-Reggiano(optional)

Preparation

Step 1

In a 2-quart heavy saucepan over medium heat, cook the shallots in the oil for 3 minutes; stir constantly with a wooden spoon.

Add the rice and cook for 3 minutes; stirring constantly.

Add 1/2 cup of broth and stir until it has been absorbed into the rice.

Continue adding the remaining broth 1/2-cup at a time; this will take approximately 15 minutes.

When all the broth has been added, stir in the lemon zest, cheese, and several grinds of pepper, peas and lemon juice.

Transfer into shallow bowls and garnish with pea tendrils. Serve with grated cheese. Makes 5 1/2 cups.