Lemon and Pea Risotto

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper and brush lightly with olive oil.

Using a rasp grater, remove the zest from the lemons, leaving the white pith behind. Set the zest aside. Halve the lemons lengthwise and then thinly slice each half, removing the seeds as you cut.

Arrange the lemon slices in a single layer on the prepared baking sheet, drizzle with 1 Tbs. of the olive oil and roast until lightly browned, about 15 minutes. Chop the lemons and set aside.

Using a Breville Fast Slow Pro, select the “sear” function and set the timer to 15 minutes. Press “start” and let heat for 3 minutes. Add the remaining 1 Tbs. olive oil and heat for 1 minute. Add the shallots and sauté, stirring occasionally, until soft, about 2 minutes. Add the rice and stir well. Sauté, stirring occasionally, until the rice is opaque, 2 to 3 minutes. Add the wine and simmer until the wine has been absorbed, 1 to 2 minutes. Select “start/cancel” and add the broth. Select “pressure cook” and “high pressure” and set the timer for 10 minutes. Place the lid on the cooker, close the valve and press “start.”

Once the cooking time is complete, let rest for 5 to 10 minutes, then release the pressure using the “auto quick” mode. Add the peas, cheese and reserved lemon zest to the risotto and stir to combine. Season with salt and pepper.

Divide the risotto among 4 shallow bowls. Sprinkle some of the roasted lemon on top of each serving and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen