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servings:

Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto stand out, but you can substitute Parmesan in a pinch.

• 5 3/4 cups homemade or low-sodium store-bought chicken stock
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped (about 1/3 cup)
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup shelled fresh peas (from about 8 ounces peas in pods)
• 3/4 cup freshly grated Graviera or Parmesan cheese, plus more for sprinkling
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh dill, plus sprigs for garnish
• 1 tablespoon chopped fresh oregano
• 1 teaspoon finely grated lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 tablespoon unsalted butter
• Freshly ground pepper, to taste

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