Lemon and Pea Risotto
Ingredients
- 2 Tbs. extra-virgin olive oil, plus more for brushing
- 2 Meyer lemons
- 1 cup (5 oz./155 g) thinly sliced shallots
- 1 1/2 cups (10 1/2 oz./330 g) Arborio or Carnaroli rice
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- 5 cups (40 fl. oz./1.25 l) vegetable broth
- 2 cups (10 oz./315 g) fresh shelled peas
- 1 cup (4 oz./125 g) grated Parmesan cheese
- Kosher salt and freshly ground pepper
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