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. When cooked, the grains of Arborio rice should be tender but retain a slight chew at the center. They should not be evenly soft throughout. Chopped fresh parsley, basil or mint sprinkled on just before serving offers color, flavor and fragrance. Use whichever you have.
