Risotto with Peas and Lemon

• 1 liter vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 300 g risotto rice
• 150 ml dry white wine
• 200 g peas, fresh or frozen
• 1 lemon, zest and 1 tablespoon juice
• 40 g cold butter, cubed
• 60 g Parmesan cheese, finely grated
• Salt and freshly ground black pepper

How to make it

1. 1

   Heat the vegetable broth in a saucepan and keep it warm over low heat. If using frozen peas, let them thaw beforehand.

2. 2

   Heat the olive oil in a large pan over medium heat. Cook the onion gently for 3 to 4 minutes, without letting it brown. Add the garlic and cook for 30 seconds.

3. 3

   Stir the risotto rice into the onion and cook for 1 minute, until the grains are glossy. Pour in the white wine and stir until it has almost completely absorbed.

4. 4

   Add a ladleful of warm broth. Stir regularly and add another ladleful only when most of the liquid has been absorbed. Continue this way for about 18 minutes, until the rice is creamy but still has a slight bite.

5. 5

   Stir in the peas and cook for 3 to 4 minutes, until they are hot and tender. Add a little more broth if needed; the risotto should remain creamy.

6. 6

   Remove the pan from the heat. Stir in the lemon zest, lemon juice, cold butter and Parmesan cheese. Taste and season with salt and black pepper. Let the risotto stand for 2 minutes, then serve immediately.