Ingredients
6 Tbsp. butter, divided
1 sweet onion, diced
4 garlic cloves, minced
6 oz. spring peas
32-ounce carton chicken broth, divided
1/2 tsp. salt
1 tsp. pepper
1/2 cup parsley leaves
1/2 cup basil leaves
Zest of 1 lemon
1 cup Riceland long grain rice
2 Tbsp. lemon juice
3/4 cup grated parmesan
Preparation
- In a large saucepan melt 2 tablespoons butter over medium heat.
- Once melted, add diced onion. Cook for about 5 minutes until tender and slightly caramelized, stirring often. Stir in the garlic. Cook for another minute.
- Add the peas, 1 cup of chicken broth, salt and pepper.
- Bring to a boil, reduce the heat to medium-low, cover the pot, and simmer for 5 minutes.
- Transfer the mixture to a high-powered blender. Add the parsley, basil, and lemon zest. Blend for 90 seconds until smooth. Set the puree aside.
- In saucepan, add 2 tablespoons of butter and let it melt.
- Stir rice into the melted butter. Allow it to toast for a minute or so.
- Add remaining chicken broth by 1/2 cup at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 20-25 minutes.
- Stir in pea puree and allow some of the liquid to absorb as you stir.
- Lastly, stir in the remaining 2 tablespoons of butter, lemon juice, and parmesan cheese. Once the butter and cheese have melted, serve the risotto immediately.