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Creamy Lemon Risotto with Peas

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A fresh and flavorful risotto featuring zesty lemon and sweet peas, delivering a creamy texture perfect for spring and summer meals.

Ingredients

Scale
  • 1 cup (200 g) Arborio rice
  • 4 cups (1 liter) vegetable broth
  • Zest and juice of 1 large lemon
  • 1 cup (150 g) frozen peas, thawed
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons (45 g) unsalted butter
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs (optional, such as parsley or basil) for garnish

Instructions

  1. Warm the broth: Pour 4 cups (1 liter) of vegetable broth into a saucepan and keep it at a low simmer on the stove.
  2. Sauté aromatics: In a heavy-bottomed pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped shallot and cook for about 3 minutes until translucent and fragrant. Add minced garlic and stir for 1 more minute without burning.
  3. Toast the rice: Add 1 cup Arborio rice to the pan. Stir continuously for around 2 minutes until the edges of the grains look slightly translucent.
  4. Add broth gradually: Ladle in about 1/2 cup (120 ml) of warm broth into the rice mixture. Stir frequently until the liquid is mostly absorbed (3-4 minutes). Repeat adding broth in increments and stirring until rice is creamy but still has a slight bite, about 18-20 minutes total.
  5. Incorporate peas: After about 15 minutes of cooking, stir in 1 cup thawed peas. Continue adding broth and stirring to finish cooking the rice and warm the peas through.
  6. Add lemon and cheese: Remove pan from heat. Stir in zest and juice of 1 large lemon, 2 tablespoons butter, and 1/2 cup freshly grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  7. Rest and serve: Let risotto rest for 2-3 minutes off the heat to thicken slightly. Garnish with chopped fresh herbs if desired and serve immediately.

Notes

Use warm broth to maintain cooking temperature and ensure creamy texture. Stir gently and consistently to release rice starch without breaking grains. Add lemon zest early for aroma and lemon juice at the end to keep fresh flavor. If risotto is too thick, add a splash of warm broth or water. For dairy-free, substitute butter with olive oil and Parmesan with nutritional yeast or vegan cheese.

Nutrition

Keywords: lemon risotto, creamy risotto, peas, spring recipe, easy risotto, vegetarian risotto, Italian cuisine

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