Lemon Risotto with Scallions and Basil

Step 1

In a medium sauté pan, sauté scallions in 2 tablespoons of oil until tender. Move to a plate to cool.

Step 2

In a small saucepan, heat vegetable broth, keep at a low simmer.

Step 3

In a deep skillet, heat up 2 tablespoons oil. Add onions and sauté on medium heat until translucent. Add rice and stir to coat.

Step 4

Add white wine and cook until absorbed then add 1 cup of warm broth. Stir until absorbed. Continue adding broth in 1/2-1 cup increments and stirring. After 20-25 minutes the rice will thicken and start to get a creamy texture.

Step 5

Stir in peas and cook for 3-4 minutes.

Step 6

Taste to make sure it’s done. Then add peas and cook for 2 minutes. Add lemon zest, scallions, cheese and basil and stir to combine.

Step 7

Serve in bowls with shavings of Parmesan.