Risotto with Peas, Mint & Lemon

Ingredients

• 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
• 2 cups arborio rice (or other risotto rice)
• + 4 more ingredients
• • ½ cup dry white wine (like Pinot Grigio)
  • 2 Tbs. fresh lemon juice
  • 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