Broccoli Sprout Risotto with Peas

This comforting risotto incorporates broccoli sprouts and peas for a healthy, vibrant dish with a slight peppery kick. For a well-rounded main dish, top with grilled chicken or shrimp or opt for sauteed shiitake mushrooms or tofu for a plant-based boost.

Serves 4 (serving size: about 1¼ cups)

Ingredients

• 4 cups lower sodium vegetable or chicken broth
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small onion, finely chopped
• 1 ½ cups Arborio rice
• 1 cup frozen peas
• ½ cup grated Parmesan cheese
• 1 tsp lemon zest
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 ½ cups broccoli sprouts, loosely packed

Directions

1. Heat a medium saucepan over medium-high heat. Add broth; reduce heat to low.
2. Heat a large skillet over medium heat. Add olive oil and 1 tbsp butter over medium heat. Add onion; sauté 3-4 minutes or until softened.
3. Add rice to pan, stirring to coat. Toast rice 1-2 minutes or until edges become translucent.
4. Add ¼ cup broth; cook 2-3 minutes, scraping bottom of pan, or until liquid is nearly absorbed.
5. Continue to add broth to rice mixture, one ladle at a time. Stir frequently, allowing rice to absorb almost all of the liquid before adding more. Repeat step 5 for about 13-15 minutes or until rice is nearly tender. 
6. Add peas; cook until heated through. Stir in cheese, zest, remaining 1 tbsp butter, salt, and pepper. (There may still be broth remaining; finished risotto should be creamy and slightly loose.)
7. Remove pan from heat; stir in sprouts right before serving, allowing them to wilt gently without overcooking.
8. Divide risotto evenly into four shallow bowls. Serve immediately