Risotto with Peas, Mint & Lemon

Risotto with Peas, Mint & Lemon
Photo by Scott Phillips


  • 2 Tbs. fresh lemon juice
  • ¼ cup freshly grated Parmigiano Reggiano; more for serving
  • 1 Tbs. finely grated lemon zest
  • 2 cups frozen peas
  • 5 to 6 cups homemade or low-salt chicken broth
  • Kosher salt
  • 1/3 cup chopped fresh mint
  • + 4 more ingredients
    • 2 cups arborio rice (or other risotto rice)
    • ½ cup dry white wine (like Pinot Grigio)
    • 1 medium onion, cut into ¼-inch dice
    • 4 Tbs. unsalted butter

Heat the chicken broth in a saucepan over medium-high heat until very hot and then reduce the heat to keep the broth hot. In another wide, heavy saucepan, melt 2 Tbs. of the butter over medium heat. Add the onion and a generous pinch of salt and sauté, stirring occasionally with a wooden spoon, u...

View full recipe at Fine Cooking


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