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Pea and lemon risotto in a white bowl, with green peas and grated Parmesan cheese.

Pea And Lemon Risotto

Bree Hester
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Italian
Servings 6 servings
Calories 461 kcal

Ingredients
  

  • 4 cups vegetable or chicken stock
  • 4 tablespoons olive oil
  • 1 medium onion diced
  • 1 3/4 cups arborio rice
  • 4 tablespoons white wine
  • 3 tablespoons butter
  • 1 cup frozen peas
  • 1 lemon zested and juiced
  • Salt and pepper to taste
  • 1/3 cup Parmesan cheese plus more, for serving

Instructions
 

  • In a medium saucepan, bring the stock to a gentle simmer over low heat and keep it warm.
  • Heat the olive oil in a large, high-sided skillet or wide saucepan over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, 5-7 minutes.
    Sautéing diced onions in a black frying pan on a stovetop for food preparation.
  • Add the rice to the skillet. Cook, stirring, until the grains are well coated and lightly toasted, 2-3 minutes.
    Stirring arborio rice and chopped onions in a skillet for pea and lemon risotto.
  • Pour in the wine and cook, stirring, until most of the liquid has evaporated.
    Butter melting in a skillet for cooking or baking purposes.
  • Add about 1/2 to 3/4 cup of the warm stock. Cook, stirring frequently, until the liquid is mostly absorbed.
    Sauteing chopped onions and garlic in a frying pan.
  • Continue adding the stock a ladleful (about 1/2 cup) at a time, stirring often and letting each addition absorb before adding more, until the rice is creamy and just tender with a slight bite, 18-22 minutes. You may not need all the stock, or you may need to add a splash of hot water if the rice is still firm.
    Creamed onions cooking in a skillet with a wooden spoon, ready for a baked recipe.
  • Stir in the butter until it melts. Then add the peas and cook, stirring, until they are bright and heated through, 3-4 minutes.
    Fresh green peas and rice cooking in a black skillet.
  • Stir in the lemon juice and the zest. Season to taste with salt and pepper.
  • Remove the pan from the heat and stir in the Parmesan until melted and creamy. Serve immediately, with extra Parmesan on the side if you like.
    Pea and lemon risotto in a white bowl with green peas and lemon zest.

Nutrition

Calories: 461kcalCarbohydrates: 59gProtein: 12gFat: 19gSaturated Fat: 6gSodium: 366mgFiber: 4g
Keyword Pea and Lemon Risotto
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