I love risotto and a hobby of mine is finding new vegetables to put in it.

I’d never tried a Pea Risotto, so I gave this one a go. It turned out delicious and creamy, and the lemon makes it perfect for warm summer nights.

You’ll need:

• 2 tablespoons olive oil
• 2 shallots, diced
• 4 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable stock
• 3/4 cup grated Parmesan cheese
• 1 1/2 cups fresh peas (or thawed, if frozen)
• Lemon wedges
• Kosher salt
• Black pepper

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add shallot and sauté until translucent. Add garlic and sauté one minute more.
2. Add in Arborio rice, stirring around in olive oil to coat each grain. Toast for about 90 seconds.
3. Add in white wine and stir until all the wine has been absorbed.
4. Begin adding in vegetable stock in 1/2 cup increments, waiting until liquid is absorbed before adding more. Add up to 4 cups.
5. Once the rice is just tender, add in Parmesan cheese and combine. Add in peas and stir.
6. Remove from heat and season with salt and pepper. Serve with lemon wedges to squeeze on top of the warm risotto.

Source: Adapted from a recipe by What’s Gaby Cooking