Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh green peas (or frozen)
- 4 cups low-sodium vegetable broth
- 1 medium shallot, finely chopped
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh herbs (basil or mint), chopped
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté the chopped shallots until translucent.
- Add Arborio rice and toast for 1-2 minutes until slightly translucent.
- Gradually pour in vegetable broth one ladle at a time, stirring constantly until most liquid is absorbed before adding more.
- Stir in fresh peas and herbs when the rice is nearly al dente (about 15-20 minutes).
- Remove from heat and mix in grated Parmesan cheese and lemon zest. Adjust seasoning as necessary.
Notes
- For added flavor, use homemade vegetable broth if possible.
- Experiment with different herbs or substitute peas with asparagus for a delicious twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg