Fresh Pea Risotto
- Arborio rice
- Fresh peas
- Vegetable broth
- Onion
- Garlic
- Parmesan cheese
- Butter
- Olive oil
- Lemon zest
- Black pepper & salt
- Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent (3-5 minutes).
- Add minced garlic and Arborio rice, toasting lightly for 1-2 minutes.
- Gradually pour in vegetable broth, stirring continuously until absorbed. Repeat until rice is al dente (about 18-20 minutes).
- Fold in blanched peas and grated Parmesan until creamy.
- Stir in butter, lemon zest, salt, and pepper to taste. Serve hot.
