Spring Pea Risotto

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Spring Pea Risotto

Author: Lauren Nicholsen

Ingredients

• 1 cup arborio rice
• 1-2 tablespoon of olive oil
• 4 cups of chicken stock
• 2-3 sprigs of fresh oregano or thyme
• 1 large yellow onion, diced
• 2 cloves garlic (minced), optional
• 1 1/2 cups of frozen peas
• 1/4 cup of half and half
• 2 tablespoons unsalted butter
• ½ cup parmesan cheese, shredded
• 1 tablespoon lemon zest

Instructions

1. In a large skillet add olive oil and bring to a medium heat. Add risotto and stir until it is starting to get translucent. Add chopped onions and garlic (optional), and stir.
2. Add 1 cup of chicken stock and stir on a low heat. Add 2-3 sprigs of fresh oregano or thyme.
3. Stir frequently, add another cup of chicken stock. As the chicken stock gets lower, keep adding more until you have used all 4 cups.
4. Once the risotto is cooked remove the herbs, stir in the butter, parmesan cheese and half & half. Mix well. Add peas and mix well.
5. Add lemon zest, mix. I like to serve mine with fresh chives, herbs and spicy micro greens! Enjoy

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