Spring Pea Risotto with Lemon Butter

FOR THE RISOTTO

FOR THE LEMON BUTTER

FOR SERVING

Steps

1. Step 1

   Heat the vegetable broth in a saucepan over low heat; keep it at a gentle simmer while you build the risotto.

   • 4 cupsvegetable broth

2. Step 2

   In a large, heavy‑bottomed pot, melt butter with the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 4 minutes, then stir in the minced garlic and cook for another 30 seconds.

   • 1 tbspunsalted butter
   • 1 tbspolive oil
   • 2 clovesgarlic, minced

3. Step 3

   Add the Arborio rice, stirring to coat each grain with the fat; toast for 2 minutes until the edges become slightly translucent. Pour in the white wine, stirring constantly, and let it reduce until the liquid is almost absorbed, about 2 minutes.

   • 1 ½ cupsArborio rice
   • ½ cupdry white wine

4. Step 4

   Begin adding the simmering broth one ladle (≈½ cup) at a time, stirring frequently and allowing each addition to be absorbed before adding the next. After about 10 minutes, stir in the fresh peas. Continue this process until the rice is creamy and al dente, roughly 18‑20 minutes total.

   • 1 cupfresh peas
   • 4 cupsvegetable broth

5. Step 5

   Remove the pot from heat. Stir in the remaining butter, grated Parmesan, lemon zest, lemon juice, and chopped parsley. Season with salt and black pepper to taste, then let the risotto rest for a minute so the flavors meld.

   • 3 tbspunsalted butter
   • 1 tsplemon zest
   • 2 tbsplemon juice
   • 2 tbspfresh parsley, chopped
   • ½ tspsalt
   • ¼ tspblack pepper