Corned Beef and Sweet Pea Risotto with Lemon Zest
This unique corned beef recipe combines creamy risotto with tender sweet peas and a hint of lemon zest, creating a delightful twist on a classic dish. Perfect for busy weeknight dinners, it’s quick, easy, and packed with flavor!
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In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of Arborio rice and toast it for about 2 minutes until slightly translucent.
Pour in 4 cups of low-sodium chicken broth, one cup at a time, stirring frequently until absorbed before adding the next.
After about 15 minutes, add 1 cup of frozen sweet peas to the risotto. Continue to cook for another 5 minutes until the rice is creamy and al dente.
Stir in 1 cup of diced cooked corned beef and the zest of 1 lemon. Season with salt and pepper to taste.
Remove from heat and let it sit for 2 minutes. Serve warm, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.
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