Spring Pea Risotto

Ingredients

• 1 Tbsp salted butter
• 1 onion, (minced)
• 1/2 tsp salt
• 1/4 tsp bround black pepper
• 2 garlic cloves, (minced)
• 1 c Arborio rice
• 1/2 c semi-dry white wine ((Pinot grigio works well))
• 3 - 3 1/2 c vegetable broth, ((low sodium), warmed)
• 1/4 c (1 oz) Asiago cheese, (fresh grated)
• 1 c peas ((fresh or thawed from frozen))
• 1/2 lemon, (zested and juiced (roughly 1 Tbsp juice))
• 1/4 tsp mint, (dry, or 3/4 tsp fresh, chopped, dry)
• 1/4 tsp parsley, (dry, or 3/4 tsp fresh, chopped)

Instructions

1. 1

   Heat butter in a large skillet with high sides. Add onions, salt, and pepper. Saute over medium heat until the onions begin to soften, 5 min. Add the garlic and saute for an additional 1-2 minutes.

2. 2

   Add the rice and toast for 1-2 minutes.

3. 3

   Add the white wine and simmer over medium low heat until absorbed, stirring frequently, 5-7 minutes.

4. 4

   Add the vegetable broth, a ½ cup at a time, simmering and stirring often until each addition is absorbed before adding more, until the rice is tender and creamy. 20-30 min.

5. 5

   Once the risotto is tender and creamy, add the cheese, peas, lemon zest and juice, mint, and parsley. Stir to incorporate and heat until the cheese is melted and the peas are heated through, 3-5 min.