Lazy Pea and Saffron Risotto
In large saucepan, melt 1 tbsp unsalted butter over medium heat; cook 1 onion, diced, stirring often, until softened, about 5 minutes. Add 1½ cups arborio rice; 3 cloves garlic, minced; 1 tbsp chopped fresh thyme; ½ tsp salt; and ¼ tsp pepper. Cook, stirring to coat, for 1 minute. Pour in ½ cup dry white wine; cook, stirring, for 1 minute. Stir in 2 cups sodium-reduced vegetable broth and 2½ cups water; bring to boil, stirring constantly. Reduce heat, cover and simmer until rice is tender and creamy, about 15 minutes. Add 1½ cups snow peas, trimmed and chopped diagonally; 1 cup frozen peas; and ¼ tsp saffron threads. Cook, stirring, until heated through, about 2 minutes. Stir in ½ cup Parmesan cheese and ½ tsp lemon zest. Sprinkle with ½ cup Parmesan cheese. Makes 4 servings. TIP FROM THE TEST KITCHEN Risotto needs to be served as soon as it’s finished cooking, before the dish loses its creamy texture.