Name: Lemon Pea Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 to 4-1/2 cups reduced-sodium chicken broth; 2 shallots, finely chopped; 1 tablespoon butter; 1-1/2 cups uncooked Arborio rice; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 1/3 cup white wine or additional reduced-sodium chicken broth; 3 tablespoons lemon juice; 1 cup frozen peas, thawed; 1-1/2 teaspoons grated lemon zest; 1/2 cup grated Parmesan cheese

Introduction

This Pea Risotto with Lemon is a bright and creamy dish that’s perfect for a comforting dinner. The combination of fresh lemon, tender peas, and Parmesan cheese creates a flavorful and satisfying meal that’s easy to prepare. Ready in about 40 minutes, it’s an elegant choice for entertaining or a cozy night in.

A large white pot filled with creamy, light beige risotto mixed evenly with bright green peas, showing a soft and slightly glossy texture. A wooden spoon with a smooth surface rests inside the pot, partially stirring the risotto, revealing the thick and slightly loose consistency of the rice dish. The pot is placed on a round wooden board, sitting on a white marbled surface, with a white cloth with green stripes lying nearby. The overall scene looks warm and inviting with a homemade feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 to 4-1/2 cups reduced-sodium chicken broth

2 shallots, finely chopped

1 tablespoon butter

1-1/2 cups uncooked arborio rice

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1/3 cup white wine or additional reduced-sodium chicken broth

3 tablespoons lemon juice

1 cup frozen peas, thawed

1/2 cup grated Parmesan cheese

1-1/2 teaspoons grated lemon zest

Instructions

Step 1: In a small saucepan, heat the chicken broth and keep it warm over low heat. In a large nonstick skillet, sauté the chopped shallots in butter until they are tender, about 2 to 3 minutes.

Step 2: Add the arborio rice, dried thyme, and pepper to the skillet. Cook and stir for 2 to 3 minutes to lightly toast the rice.

Step 3: Stir in the white wine (or extra broth) and lemon juice. Continue cooking and stirring until the liquid has been absorbed by the rice.

Step 4: Gradually add the warm broth, about 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue this process until the risotto is creamy and the rice is almost tender, approximately 20 minutes.

Step 5: Stir in the thawed peas, grated Parmesan cheese, and lemon zest. Cook just until heated through, then serve immediately for the best texture and flavor.

Tips & Variations

For a vegetarian version, substitute vegetable broth for the chicken broth and omit the butter or replace it with olive oil.

Add cooked shrimp or diced chicken for extra protein.

Use fresh peas when in season for a sweeter, more vibrant flavor.

Stir in a spoonful of mascarpone cheese at the end for an even creamier risotto.

FAQs

Can I make this risotto vegan?

Yes, use vegetable broth instead of chicken broth, replace the butter with olive oil or a vegan butter substitute, and omit the Parmesan cheese or use a vegan cheese alternative.

Why does risotto need constant stirring?

Stirring helps release the rice’s starches slowly, which creates the creamy texture that makes risotto unique. It also prevents the rice from sticking to the pan and ensures even cooking.