Spring Risotto

Spring Risotto


1 tbsp butter
1 tbsp olive oil
1 onion, chopped (1/2 c)
1/2 tsp salt
1 1/2 c Arborio or Carnaroli rice
3 c reduced-sodium chicken or vegetable broth, heated, divided
3/4 lb fresh in the pod peas, shelled or 1 c frozen
1 tbsp lemon juice
1/4 c freshly grated Parmesan cheese

1. Melt butter with oil in medium saucepan over medium-low heat. Add onion and salt. Cover and cook, stirring occasionally, until onion is translucent, about 3 minutes.

2. Add rice and stir. Add about 1 1/2 cups of the broth and adjust heat to maintain a good simmer. Stir occasionally until most of the liquid has been absorbed. Add 1 cup of the remaining broth and continue simmering and stirring until absorbed. Add remaining 1/2 cup broth and peas and continue to simmer and stir until rice is just done, about 4 minutes. If you run out of broth before the rice is cooked through, use water.

3. Stir in lemon juice and cheese. Taste and season as needed with salt and freshly ground pepper. Serve immediately.

Prevention Magazine ~Loretta