Ingredients
4 to 4-1/2 cups reduced-sodium chicken broth2 shallots, finely chopped1 tablespoon butter1-1/2 cups uncooked arborio rice1/2 teaspoon dried thyme1/4 teaspoon pepper1/3 cup white wine or additional reduced-sodium chicken broth3 tablespoons lemon juice1 cup frozen peas, thawed1/2 cup grated Parmesan cheese1-1/2 teaspoons grated lemon zest
Preparation
In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter until tender, 2-3 minutes. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice; cook and stir until all of the liquid is absorbed.
Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the peas, cheese and lemon zest; cook until heated through. Serve immediately.
