Ingredients

The following ingredients have 4 Servings
  • 4 Cups Low Sodium Chicken Broth
  • 2 Shallots (finely chopped)
  • 1 Tbsp Unsalted Butter
  • 1 1/2 Cups Arborio Rice (uncooked )
  • 1/2 Tsp Ground Thyme
  • 1/4 Tsp Ground Black Pepper
  • 1/3 Cup Dry White Wine
  • 3 Tbsp Fresh Lemon Juice
  • 1 Cup Frozen Peas (thawed)
  • 1/2 Cup Parmesan Cheese (grated )
  • 1 1/2 Tsp Lemon Zest

Instruction

  • In a saucepan, heat the chicken broth, set aside and keep warm.
  • In a large skillet, sauté the shallots in butter for 2-3 minutes or until tender.
  • Add the arborio rice, thyme and pepper. Cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.
  • Stir in the heated chicken broth 1/2 cup at a time stirring constantly. Allow liquid to absorb between additions. Cook until the risotto is creamy and the rice is almost tender.
  • Fold in the peas, cheese and lemon zest. Cook and stir until heated through. Serve immediately.