Risotto has a fussy reputation, but it’s utterly weeknight-friendly and can be made start to finish in just over half an hour. It’s also versatile and adaptable, and a great way to use up ingredients you already have in your kitchen, including frozen vegetables.
In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we transform a few basic ingredients into a risotto bursting with bright, bracing flavors.
To begin, we sauté onions in butter until soft, then add Arborio rice and cook, stirring constantly, until the grains are translucent at the edges. Hot broth is stirred into the rice a little at a time, until the rice is al dente and loose but not soupy. The rice is done when the grains are tender but retain a slight chew at the center; they should not be evenly soft throughout.
Off heat, a little more butter is added for richness, along with savory Parmesan cheese. Thawed frozen peas add a pop of color and sweetness, and a combination of lemon juice and zest brightens and balances the creaminess of the dish while adding a complex floral note. Chopped fresh parsley, basil or mint sprinkled on top just before serving offers vibrant color, flavor and fragrance; use whichever you have.