Pea and Lemon Risotto

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.

chicken stock recipes

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

Heat the olive oil in a pan over medium heat. Add the onion and cook until soft. Add the rice and toss until coated with the oil and beginning to toast. One another burner, simmer a saucepan of chicken stock. Once the rice is toasted, pour in the wine and cook until evaporated. Add about 1/3 of the stock. Cook and stir until the stock is absorbed. Once all absorbed, add the next third, and repeat the process. For the last addition, let the stock cook out. Add a few tablespoons of butter. Add in the frozen peas and toss until cooked through. 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 recipesrisotto 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?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 9 Comments

  1. Memoria

    You’re popping out your posts back to back! Your risotto looks lovely. I’ve yet to make this dish, and I have some Arborio rice in my pantry.

  2. kathy

    Looks yummy. I gotta try your risotto version for something new. Thanks! 🙂

  3. Gourmet Jack

    What a great post. Your stock recipe looks very flavorful. Print and laminate that one for the kitchen I think!!. I love risotto and am always looking for new ways to put one together. One thing I have discovered is Carnaroli Rice from Tuscany, Italy. Carnaroli is a short-grain Italian rice. While arborio rice is the best known type of rice used in risotto, many cooks prefer carnaroli. Like arborio, it contains more starch than other rice varieties. But, it retains liquid and holds its shape better than arborio rice and has a larger grain, making for a more textured dish. Y’all should look in your Italian grocery for it. it is a little more expensive, but we are all worth it aren’t we?

    Keep up the great posts and photography.

  4. Deanna

    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.

  5. ajira

    I’d love your recipe for the chicken stock.

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

  6. Jen

    I am SO making this. Yum.

  7. Liz

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

    1. bakedbree

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

  8. jessica g

    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!

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