Recipe Instructions:
Ingredients
4 tbsp. butter
1 lemon
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 c. arborio rice
3 1/2 c. chicken or vegetable broth
1 1/2 tsp. kosher salt
1/2 c. grated Parmesan (2 oz.), plus more for serving
1 c. frozen peas, thawed
1/2 tsp. freshly ground black pepper
Chopped fresh parsley, for garnish
Directions
Step 1
Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.
Step 2
Using a Y-peeler, remove two 1"-thick strips of zest from the lemon. Add onion and lemon zest to the butter and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in rice, broth, and 1 teaspoon salt. Bring to a simmer, cover, and transfer to the oven.
Step 3
Bake until rice is tender, 20 minutes. Carefully remove the lid and stir in Parmesan, peas, pepper, remaining 2 tablespoons butter and ½ teaspoon salt, stirring until butter is melted and peas are warm. Cut the lemon in half and squeeze half of the juice into the risotto; stir to combine. Remove lemon zest and serve topped with more Parmesan and parsley.
