Lemon Risotto with Peas

This is comfort food at it's best. I could have happily eaten just this for dinner myself. Creamy rice with just a hint of tang from the lemon, this was a hit with my entire family. I served this with some broiled Tilapia and it was a terrific light side dish. I'm already planning to make this again as a main dish with some diced grilled or roasted chicken.

Lemon Risotto with Peas

5 cups chicken broth, if you are using homemade stock, adjust salt according to taste
1 medium sweet yellow onion, diced
1-2 tablespoons olive oil
2 cups Arborio rice
Optional: 1/2 cup white wine
zest of 1 large lemon
4-6 tablespoons juice from 1 large lemon, adjust according to taste
1/2 cup frozen peas
kosher salt, to taste
freshly cracked pepper, to taste
1/4 - 1/2 cup grated Pecorino Romano cheese, Parmesan works as well
Optional: 2 tablespoons butter

Warm 5 cups of chicken broth and set aside. Warm the olive oil over medium low heat. Add the onion and saute until tender. Add the rice and saute it for a few minutes until it begins to look clear. Add a splash of wine if desired and saute until it is fully absorbed.

Continue cooking over medium low heat, slowly adding the warm broth 1/2 a cup at a time. Stirring until the liquid is completely absorbed each time, before adding more. Start checking the rice to see if it is done after about 20-25 minutes.

When the rice is softened, add the lemon and peas and remove from the heat. I added the peas frozen; the risotto thawed and warmed them in minutes. Stir in the cheese and top with butter if desired. Taste the risotto and adjust seasonings as desired.

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