Ingredients
Risotto
- 6 cups vegetable broth 1.44 liters, plus hot water only if needed; choose lower sodium if preferred
- 2 tbsp olive oil 30 ml
- 1 small yellow onion about 150 g, finely chopped
- 300 g Arborio rice about 1½ cups; do not rinse
- 1 cup frozen green peas 140 g
- 1 tbsp unsalted butter 14 g
- 50 g Parmesan cheese finely grated; about ½ cup, depending on grating
- 1 lemon finely grated zest and 1 tbsp juice
- 0.25 tsp fine salt add only as needed after tasting
- 0.25 tsp black pepper
Equipment
- 1 2-quart saucepan for broth
- 1 Wide heavy 4-quart pot for rice
- 1 Ladle
- 1 Wooden spoon
- 1 knife and cutting board
- 1 Lemon zester
- 1 Cheese grater
- Measuring cups or jug and spoons
Instructions
Cook and finish
- Pour the vegetable broth into a 2-quart saucepan. Bring to a gentle simmer, then reduce the heat to low to keep it warm while preparing the rice.
- Heat the olive oil in a wide, heavy 4-quart pot over medium-low heat. Add the onion and cook for 5–7 minutes, stirring, until softened without browning.
- Stir in the dry Arborio rice. Cook for 1–2 minutes, stirring, until the edges look slightly translucent. Keep the grains pale.
- Add about ½ cup of warm broth. Simmer gently and stir frequently until most of the loose liquid is absorbed, then add another ladle. Continue for about 18–25 minutes, adjusting heat to maintain a gentle simmer. Do not let the pot dry out; start tasting the rice before the time is up.
- When the rice is almost tender, add the frozen peas and another ladle of broth. Simmer for 3–5 minutes until the peas are hot and the rice is tender with a slight bite, with no chalky center. Use more broth as needed; some may remain.
- Remove from the heat. Fold in the butter, Parmesan, lemon zest and 1 tbsp lemon juice. Add the pepper and taste before adding any of the salt. Stir in a little warm broth to make a loose, spoonable sauce.
- Divide among 4 warm bowls and serve immediately. For leftovers, promptly transfer to shallow containers and refrigerate; do not leave the pot at room temperature to cool slowly.
Nutrition
Calories: 450kcalCarbohydrates: 68gProtein: 12gFat: 14g
Video
Notes
Choose a hard cheese labeled suitable for vegetarians if needed; Parmesan may use animal rennet. Broth brands and evaporation vary, so add liquid according to the rice’s texture. This recipe contains milk ingredients.
Video credit: Gennaro Contaldo on Jamie Oliver’s channel demonstrates the basic stovetop risotto method. His variations differ from this lemon-and-pea version.
Nutrition is estimated per one-quarter of the recipe, using all 6 cups of broth and excluding optional added salt and side dishes. Brands and the amount of broth used will change the result.