Lemon and Sweet Pea Risotto with Parmesan

I love this creamy blend of tender risotto with tart lemon, sweet peas, tangy parmesan, and decadent butter (just enough butter to add depth without making the dish unhealthy)! 

Meet your new favorite side dish! 

Note: Notice that I use "warmed" broth below; that's so you don't stop the cooking of the rice each time you add the 1/2 cup liquid. And, make sure to stir almost constantly, it's the friction that creates the classic creaminess risotto is cherished for. 

Lemon and Sweet Pea Risotto with Parmesan

1 tablespoon olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 cup arborio (short grain) rice
1/2 cup sherry wine
4 cups chicken or vegetable broth, warmed on the stove
1/4 cup grated parmesan cheese
1/4 cup frozen green peas, keep frozen until ready to use
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until they are soft, but not browned. Add the rice and cook until translucent, stirring constantly (this only takes a minute). 
Add the sherry and cook until the liquid is absorbed. Add the broth, 1/2 cup at a time, and wait until the liquid is absorbed before adding the next 1/2 cup, stirring very frequently. This process should take about 20 minutes for the rice to cook properly. 
Stir in the cheese, peas, butter, and lemon zest and cook and stir until the butter melts and the peas are warm. 
Season to taste with salt and pepper. 

Serves 4