Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.

Step 2

Add 1 diced onion and a little lemon juice to the butter and cook, stirring often, until softened, about 5 minutes. Add 2 cloves of chopped garlic and cook, stirring, until fragrant, about 1 minute. Stir in 1 cup of rice, 3.5 cups of 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 0.5 cups of Parmesan, 1 cup of peas, pepper, remaining 2 tablespoons butter and ½ teaspoon salt, stirring until butter is melted and peas are warm. Add a lot of lemon juice and mix.