Lemon Pea Risotto
Indulge in the bright and refreshing flavors of Lemon Pea Risotto, a comforting Italian classic that combines creamy Arborio rice with sweet peas and zesty lemon.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth
- 1 cup fresh or frozen peas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- 1 lemon zested and juiced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter (or vegan alternative)
- to taste Salt and black pepper
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Begin by gathering all your ingredients. If using fresh peas, rinse them thoroughly and set aside. If you’re using frozen peas, there’s no need to thaw them beforehand.
Cooking
- In a medium saucepan, heat the vegetable broth over medium heat until it comes to a gentle simmer. Keep it warm on the stove while you prepare the risotto.
- In a large, heavy-bottomed pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute.
- Add the Arborio rice to the pot, stirring frequently for about 2-3 minutes.
- If using wine, pour it into the pot and stir until it has mostly evaporated.
- Begin adding the warm vegetable broth one ladle at a time to the rice mixture. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20 minutes.
- In the last 5 minutes of cooking, add the peas.
- Once the rice is cooked, remove the pot from heat. Stir in the butter, grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and black pepper to taste.
- Serve the risotto warm, garnished with fresh parsley.
Notes
Use warm broth throughout the cooking process and stir frequently for a creamy texture. Taste as you go to adjust flavor and consistency.