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Creamy Lemon Risotto with Peas and Parmesan

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A comforting and bright risotto featuring creamy Parmesan, fresh lemon zest and juice, and sweet peas. Perfect for a quick, cozy dinner with pantry staples.

Ingredients

Scale
  • 1 cup (200g) Arborio rice
  • 4 cups (1 liter) chicken or vegetable broth, warmed
  • 1 cup (150g) frozen peas
  • ½ cup (50g) freshly grated Parmesan cheese
  • Zest and juice of 1 medium lemon
  • ½ cup (120ml) dry white wine (optional)
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15ml) olive oil
  • 1 shallot or small onion, finely chopped
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Warm the broth in a saucepan over low heat and keep it hot throughout cooking.
  2. Heat olive oil in a large sauté pan over medium heat. Add the chopped shallot and sauté for 3-4 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add Arborio rice to the pan and stir to coat with oil and aromatics. Cook for 2 minutes until edges look translucent.
  5. Pour in the white wine and simmer until mostly absorbed, about 2-3 minutes. If skipping wine, add a splash of broth instead.
  6. Add warm broth gradually, about ½ cup at a time, stirring constantly until liquid is mostly absorbed before adding more. Continue for 18-20 minutes.
  7. When rice is nearly tender (about 15 minutes in), stir in frozen peas to heat through.
  8. Add lemon zest and juice, stirring carefully and tasting to balance flavor.
  9. Turn off heat and stir in butter and freshly grated Parmesan until melted and creamy. Season with salt and pepper to taste.
  10. Let risotto rest off heat for 1-2 minutes to thicken slightly, then serve garnished with extra Parmesan or lemon zest if desired.

Notes

Keep broth warm to ensure even cooking. Stir gently but consistently to release starch and avoid breaking rice grains. Add broth slowly and wait for absorption to prevent mushy rice. Use fresh lemon zest for best flavor. If risotto is too thick before fully cooked, add a splash more broth or water. Vegan adaptation: substitute butter with olive oil or vegan margarine and Parmesan with nutritional yeast or vegan cheese.

Nutrition

Keywords: lemon risotto, creamy risotto, Parmesan risotto, easy dinner, weeknight meal, peas, lemon zest, comfort food

Find it online: https://norasfoods.com/creamy-lemon-risotto-with-peas-and-parmesan-easy-recipe-for-perfect-dinner/