Risotto with Peas, Mint & Lemon

Photo by Scott Phillips
Ingredients
- 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...
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