Impress any dinner guests with this rich, creamy, meatless dish that takes less than an hour and tastes like spring itself!
I discovered risotto while I was following a vegetarian diet. The first time I made it, all I did was follow the directions on the package of arborio rice. But once I realized how insanely creamy and satisfying it was without any chicken, pork, beef, or fish added to it—I began to play with it, experimenting with a variety of veggie combos.
This pea and lemon risotto recipe is by far my favorite iteration. The onions lay a savory foundation, and the combination of olive oil and butter adds deep richness to the rice’s creaminess. The peas bring in gorgeous color and a nice earthy quality. Then the Parmesan brings it all together with its signature nutty tang.
But the heroes of this dish are the lemon juice and zest. They brighten all the flavors with a citrusy zing that tastes like sunshine itself!
I like frozen peas for convenience, but feel free to sub in fresh if that’s what you’ve got. You could also swap them for asparagus, though you’ll get a much different flavor profile.
You do have to babysit this dish on the stovetop—but in less than an hour, you’ll have restaurant-quality risotto that seriously impresses!
Can I make this dish with other kinds of rice?
I don’t recommend it. The plump, oval-shaped grains of arborio are naturally high in starch. As you stir and slowly add hot stock, that starch washes into the pan and creates the creamy, almost saucy texture that defines risotto, while the centers of the grains stay just a little firm.​
That starch profile is what sets arborio apart from long-grain rice. Varieties with a longer grain cook up fluffy and separate, which is fantastic for pilaf or fried rice. But that means they don’t release enough starch to give you that luxurious, spoonable consistency. If you made this pea and lemon risotto with standard long-grain rice, you’d end up with something more like a brothy rice bowl that’s looser, less cohesive, and lacking the glossy, clingy sauce that makes risotto feel so indulgent.
How do I store leftovers?
Let your risotto cool slightly, then transfer leftovers to an airtight container and refrigerate within 2 hours. For best quality and safety, enjoy them within 2-3 days. You can also freeze this dish for up to 3 months, though the texture of the rice may further soften. Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat or in the microwave in short bursts, adding a splash of water or broth as needed to restore creaminess, until piping hot throughout.
Serving suggestions
Serve your pea and lemon risotto alongside light mains that won’t overpower its rich and delicate flavors. It pairs beautifully with Crispy-Skin Salmon or Lemongrass Chicken. For a meatless meal, I recommend pairing it with this Butternut Squash Soup Recipe and a glass of chilled sauvignon blanc.
Pea And Lemon Risotto
Ingredients Â
- 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
InstructionsÂ
- 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.
- Add the rice to the skillet. Cook, stirring, until the grains are well coated and lightly toasted, 2-3 minutes.
- Pour in the wine and cook, stirring, until most of the liquid has evaporated.
- Add about 1/2 to 3/4 cup of the warm stock. Cook, stirring frequently, until the liquid is mostly absorbed.
- 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.
- Stir in the butter until it melts. Then add the peas and cook, stirring, until they are bright and heated through, 3-4 minutes.
- 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.
Leave a Comment