Snap Pea Risotto
2½ c. chicken or vegetable broth
2 Tbsp. butter, divided
2 Tbsp. minced onion
¾ c. Arborio rice
½ tsp. lemon zest
2 c. snap peas, trimmed and cut in half
4 Tbsp. grated Parmesan cheese, divided
Bring chicken broth to a low simmer.
Meanwhile, in a large skillet saute the onion in 1 Tbsp. butter for about 3-4 minutes until soft. Add rice and cook another 3 minutes or until it becomes translucent. Add lemon and wine; stir until the wine is absorbed.
Begin adding the simmering broth a scoopful at a time, stirring often. Wait until each batch of broth has been mostly absorbed before adding next scoop.
When there is just about 1 c. broth left to add, mix in the snap peas. Continue to cook and add the last of the broth until the rice is tender and creamy.
Total cooking time will be about 20 minutes.
Remove from heat, add the other 1 Tbsp. of butter and 3 Tbsp. of the cheese.
Sprinkle with the last 1 Tbsp. cheese and serve.
Recipe created or adapted by Liz Talley, Urban Graze
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