Lemony Pea Risotto


  • 2 cups Arborio rice
  • 3 cups shelled ESTANCIA peas
  • 1 large DEMI-LONG shallot, minced
  • 1 large lemon (rind and juice)
  • 4 tablespoons olive oil
  • ½ cup finely chopped Italian flat leaf parsley D’ITALIA
  • 2 pats butter
  • salt and pepper, or “Miryana’s seasoned salt”


Pour rice, peas and shallots in the hot olive oil. Coat all with the oil. Add fine lemon rind and pour in the juice of the lemon. Cover with warm water, and keep adding water as it is absorbed. You will need approximately 4 cups plus water. In the last cup of water, add parsley and seasoning. Pour over risotto, and add the pats of butter. Do not cook anymore, in order to preserve bright green of the parsley.

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