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Pea and Lemon Risotto

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This Pea and Lemon Risotto recipe is an Italian style, delicious and comforting meal loaded with flavor. This recipe was made for the Daring Cooks challenge, which was hosted by Eleanor of MelbournefoodGeek and by Jess of Jessthebaker. Enjoy!

Ingredients //

  • 4 Tablespoons olive oil
  • 1 3/4 cups Arborio rice
  • 1 medium onion diced
  • 4 Tablespoon white wine
  • 4 cups chicken stock
  • 3 Tablespoons butter
  • 1 cup frozen peas
  • zest of one lemon
  • juice from one lemon
  • 1/3 Parmesan Cheese
  • salt and pepper

Instructions //

Step 1:

Heat the olive oil in a pan over medium heat. Add the onion and cook until soft.

Step 2:

Add the rice and toss until coated with the oil and beginning to toast.

Step 3:

One another burner, simmer a saucepan of chicken stock, you can do it yourself or use pre-made chicken stock.

chicken stock recipes

Step 4:

Once the rice is toasted, pour in the wine and cook until evaporated.

Step 5:

Add about 1/3 of the stock. Cook and stir until the stock is absorbed.

Step 6:

Once all absorbed, add the next third, and repeat the process.

Step 7:

For the last addition, let the stock cook out.

Step 8:

Add a few tablespoons of butter. Add in the frozen peas and toss until cooked through.

Step 9:

Add the lemon juice and the zest. Season well with salt and pepper. Add most of the Parmesan cheese leaving a little for the top when plated.

risotto recipes

My backstory for this recipe //

Remember how I told you about the Daring Bakers? Well, I am also a Daring Cook. This month the challenge was risotto. I have made risotto before and had forgotten how delicious and comforting it is. It is a great way to showcase what spring is offering. I chose peas and lemon because I love the combination and it reminds me of a pasta dish that a friend of mine used to make for me.

We needed to make our own chicken stock and a risotto base. We were allowed to flavor it any way that we wanted. I forgot to add the lemon in my ingredient picture. Oops.

risotto rice recipes

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

risotto rice recipes

Pea and Lemon Risotto

Yield: serves 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Pea and Lemon Risotto - fresh and bright with spring peas. Add whatever vegetables you like. Asparagus works well too.

Ingredients

  • 4 Tablespoons olive oil
  • 1 3/4 cups Arborio rice
  • 1 medium onion diced
  • 4 Tablespoon white wine
  • 4 cups chicken stock
  • 3 Tablespoons butter
  • 1 cup frozen peas
  • zest of one lemon
  • juice from one lemon
  • 1/3 Parmesan Cheese
  • salt and pepper

Instructions

  1. Heat the olive oil in a pan over medium heat. Add the onion and cook until soft.
  2. Add the rice and toss until coated with the oil and beginning to toast.
  3. One another burner, simmer a saucepan of chicken stock.
  4. Once the rice is toasted, pour in the wine and cook until evaporated.
  5. Add about 1/3 of the stock. Cook and stir until the stock is absorbed.
  6. Once all absorbed, add the next third, and repeat the process.
  7. For the last addition, let the stock cook out.
  8. Add a few tablespoons of butter. Add in the frozen peas and toss until cooked through.
  9. Add the lemon juice and the zest. Season well with salt and pepper. Add most of the Parmesan cheese leaving a little for the top when plated.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 20mgSodium: 374mgCarbohydrates: 35gFiber: 2gSugar: 10gProtein: 7g

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Did you make this recipe?

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jessica g

Tuesday 11th of May 2010

ditto on the chicken stock recipe. do you use a whole chicken for the broth? and what do you do with the cooked meat? i'm finding myself visiting here when I am trying to decide what to make for dinner this week. everything is so lovely!

Liz

Saturday 17th of April 2010

I can't wait to try this recipe! Also, I love the picture of the chicken stock - can you post that recipe??

bakedbree

Sunday 18th of April 2010

Will do. I was a very simple stock, but I will add it.

Jen

Thursday 8th of April 2010

I am SO making this. Yum.

ajira

Monday 5th of April 2010

I'd love your recipe for the chicken stock.

I'm definitely going to try this risotto. Looks scrumptious!

Deanna

Sunday 4th of April 2010

I love your napkins. So pretty. The risotto sounds delicious too. When I do peas and lemon together I like to add a little bit of mint to the mix as well.

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