Pea Risotto with Lemon

Why You’ll Love This Recipe

Pea Risotto with Lemon offers a delightful combination of creamy texture and zesty freshness. The risotto is perfectly creamy without being too heavy, thanks to the slow addition of warm broth and constant stirring. The subtle sweetness of the peas and the brightness from the lemon make this dish feel both comforting and refreshing. Whether you're looking for a hearty side dish or a main course to enjoy on a lighter evening, this risotto will check all the boxes.

Ingredients

• 4 to 4-½ cups reduced-sodium chicken broth

• 2 shallots, finely chopped

• 1 tablespoon butter

• 1-½ cups uncooked arborio rice

• ½ teaspoon dried thyme

• ¼ teaspoon pepper

• ⅓ cup white wine or additional reduced-sodium chicken broth

• 3 tablespoons lemon juice

• 1 cup frozen peas, thawed

• ½ cup grated Parmesan cheese

• 1-½ teaspoons grated lemon zest

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small saucepan, heat the chicken broth and keep it warm over low heat.

2. In a large nonstick skillet, melt butter and sauté the chopped shallots until tender, about 2-3 minutes.

3. Add the uncooked arborio rice, dried thyme, and pepper to the skillet. Stir and cook for 2-3 minutes, allowing the rice to toast slightly.

4. Pour in the white wine (or additional broth if you prefer) and the lemon juice. Stir constantly until the liquid is absorbed.

5. Gradually add the warm chicken broth, ½ cup at a time, stirring continuously to allow the liquid to absorb between additions. Continue this process until the rice is creamy and almost tender, which will take about 20 minutes.

6. Once the rice is cooked to your liking, stir in the thawed peas, grated Parmesan cheese, and lemon zest. Cook for a few more minutes until the peas are heated through and the cheese has melted.

7. Serve immediately, garnishing with extra lemon zest or Parmesan cheese if desired.

Servings and Timing

• Servings: 8

• Prep Time: 10 minutes

• Cook Time: 30 minutes

Variations

• Vegetarian Version: If you want a vegetarian version, simply swap the chicken broth for vegetable broth.

• Vegan Option: To make this dish vegan, use plant-based butter and nutritional yeast in place of Parmesan cheese.

• Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or roasted vegetables.

• Herb Variations: Experiment with different herbs such as basil, rosemary, or parsley to add more depth to the flavor.

Storage/Reheating

• Storage: Leftover pea risotto can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, add a little bit of broth or water to the risotto and warm it gently over low heat, stirring occasionally. This will help restore its creamy texture.

FAQs

1. Can I use frozen peas for this recipe?

Yes, frozen peas work perfectly in this recipe. Just be sure to thaw them before adding them to the risotto.

2. Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it a few hours ahead of time and store it in the fridge. Reheat gently before serving.

3. How do I make risotto creamy?

The key to creamy risotto is gradually adding warm broth and stirring constantly. This helps the rice release its starch, creating a smooth, creamy texture.

4. Can I use brown rice instead of arborio rice?

While you can substitute brown rice, it will change the texture and cooking time. Arborio rice is best for its creamy, tender consistency.

5. Can I add more lemon juice for extra tang?

Absolutely! If you enjoy a stronger lemon flavor, feel free to add a bit more lemon juice to the dish.

6. What is the best type of broth to use?

A reduced-sodium chicken broth is ideal, as it provides a rich flavor without being too salty. You can also use vegetable broth for a lighter option.

7. Is it necessary to add white wine?

White wine adds depth and complexity to the dish, but if you'd prefer not to use it, you can substitute it with more broth or water.

8. How can I make this risotto spicier?

If you prefer a spicy kick, consider adding a pinch of red pepper flakes or freshly cracked black pepper while cooking.

9. Can I freeze leftover risotto?

Risotto can be frozen, though it may lose some of its creaminess after being thawed and reheated. It's best to enjoy it fresh or within a few days of cooking.

10. How can I make the risotto richer?

To make the risotto richer, you can add more butter, a splash of cream, or a bit more Parmesan cheese.

Conclusion

Pea Risotto with Lemon is a comforting, flavorful dish that combines creamy rice with fresh peas and a zesty lemon punch. It’s easy to prepare, versatile, and can be enjoyed as a main or a side. Whether you're hosting a dinner party or enjoying a quiet meal at home, this risotto is sure to impress with its delightful balance of flavors and textures.

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A creamy and tangy pea risotto with lemon, combining tender rice, fresh peas, lemon, and Parmesan for a vibrant and satisfying dish.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Main Dish, Side Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

4 to 4-½ cups reduced-sodium chicken broth

2 shallots, finely chopped

1 tablespoon butter

1-½ cups uncooked arborio rice

½ teaspoon dried thyme

¼ teaspoon pepper

⅓ cup white wine or additional reduced-sodium chicken broth

3 tablespoons lemon juice

1 cup frozen peas, thawed

½ cup grated Parmesan cheese

1-½ teaspoons grated lemon zest

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Instructions

1. In a small saucepan, heat the chicken broth and keep it warm over low heat.
2. In a large nonstick skillet, melt butter and sauté the chopped shallots until tender, about 2-3 minutes.
3. Add the uncooked arborio rice, dried thyme, and pepper to the skillet. Stir and cook for 2-3 minutes, allowing the rice to toast slightly.
4. Pour in the white wine (or additional broth if you prefer) and the lemon juice. Stir constantly until the liquid is absorbed.
5. Gradually add the warm chicken broth, ½ cup at a time, stirring continuously to allow the liquid to absorb between additions. Continue this process until the rice is creamy and almost tender, which will take about 20 minutes.
6. Once the rice is cooked to your liking, stir in the thawed peas, grated Parmesan cheese, and lemon zest. Cook for a few more minutes until the peas are heated through and the cheese has melted.
7. Serve immediately, garnishing with extra lemon zest or Parmesan cheese if desired.

Notes

• For a vegetarian version, swap the chicken broth for vegetable broth.
• For a vegan version, use plant-based butter and nutritional yeast instead of Parmesan cheese.
• Add grilled chicken, shrimp, or roasted vegetables for extra protein.
• Try using different herbs like basil, rosemary, or parsley for added flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently with a little broth or water to restore creaminess.

Nutrition

• Serving Size: 1 serving
• Calories: 230
• Sugar: 4g
• Sodium: 330mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 20mg