Risi E Bisi (Green Pea Risotto)

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
2 large garlic cloves, thinly sliced (about 1 tablespoon)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup Vialone Nano rice
1/2 cup (4 ounces) dry white wine
4 1/2 cups chicken broth, divided
3 cups frozen green peas, thawed and divided
1 1/2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for garnish
1/4 cup cold unsalted butter, cubed
1/4 cup chopped fresh parsley, plus more for garnish
1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, plus more zest for garnish

Instructions

Heat oil in a large Dutch oven over medium-high. Add onion, garlic, salt, and pepper; cook, stirring often, until softened and beginning to brown, 4 to 6 minutes.
Stir rice into onion mixture; cook, stirring constantly, for 1 minute. Add wine; cook, stirring constantly, until evaporated, 30 seconds to 1 minute. Add 4 cups broth; bring to a boil over medium-high. Reduce heat to medium; cook, stirring occasionally, until rice is tender, about 14 minutes.
While rice cooks, transfer 1 cup peas and remaining 1/2 cup broth to a blender. Process until smooth, 30 seconds to 1 minute, scraping down sides of blender as needed.
When rice is tender, remove from heat; stir in cheese, butter, parsley, lemon zest and juice, pea puree, and remaining 2 cups peas. Divide among 6 bowls; garnish each serving with additional cheese, chopped parsley, and lemon zest.