Frozen peas and lemon add complexity to this weeknight-friendly risotto

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Risotto has a fussy reputation. But it’s utterly weeknight-friendly and can be prepared start to finish in just over half an hour. Using frozen peas and lemon juice and zest, the cooks at Christopher Kimball’s Milk Street developed this simple recipe that transforms a few basic ingredients into a risotto bursting with bright, bracing flavors.

Michael Cohen, Donald Trump’s former lawyer and fixer, takes the stand as the prosecution’s star witness in hush money trial.Risotto has a fussy reputation, but it’s utterly weeknight-friendly and can be made start to finish in just over half an hour. It’s also versatile and adaptable, and a great way to use up ingredients you already have in your kitchen, including frozen vegetables.

To begin, we sauté onions in butter until soft, then add Arborio rice and cook, stirring constantly, until the grains are translucent at the edges. Hot broth is stirred into the rice a little at a time, until the rice is al dente and loose but not soupy. The rice is done when the grains are tender but retain a slight chew at the center; they should not be evenly soft throughout.

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