Lemon Parmesan Risotto with Peas

Why You’ll Love This Recipe

This risotto is creamy without being heavy, thanks to the fresh pop of lemon and tender peas. It’s simple enough for a weeknight yet elegant enough for entertaining. The combination of flavors is comforting, fresh, and satisfying all at once.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arborio rice
• Olive oil or butter
• Shallot or onion, finely chopped
• Garlic cloves, minced
• Vegetable or chicken broth, warmed
• Dry white wine (optional)
• Parmesan cheese, grated
• Fresh lemon juice
• Lemon zest
• Peas (fresh or frozen)
• Salt
• Black pepper
• Fresh parsley (optional)

Directions

Heat the broth in a saucepan and keep it warm over low heat.

In a separate large pan, heat olive oil or butter. Add the chopped shallot or onion and cook until soft and translucent.

Stir in the garlic and cook briefly until fragrant.

Add the Arborio rice and toast it for a minute or two, stirring constantly to coat the grains.

Pour in the white wine if using and let it cook until mostly absorbed.

Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more.

Continue this process until the rice is creamy and cooked to a tender, slightly firm texture.

Stir in the peas and cook for a few minutes until heated through.

Remove from heat and add grated Parmesan cheese, lemon juice, and lemon zest. Mix until creamy and well combined.

Season with salt and black pepper to taste.

Let the risotto rest briefly, then garnish with fresh parsley if desired and serve immediately.

Servings and timing

This recipe serves about 4 people.

Prep time: 10 minutes
Cook time: 25 to 30 minutes
Total time: about 35 to 40 minutes

Variations

Add grilled chicken or shrimp for extra protein.

Use asparagus instead of peas for a different seasonal twist.

For extra creaminess, stir in a small amount of butter at the end.

Add fresh herbs like basil or thyme for additional flavor.

Storage/Reheating

Store leftover risotto in an airtight container in the refrigerator for up to 2 days.

To reheat, add a splash of broth or water and warm gently over low heat, stirring until creamy again.

Avoid overheating, as it can dry out the risotto.

FAQs

What makes risotto creamy?

The starch released from Arborio rice during cooking creates its creamy texture.

Can I skip the wine?

Yes, simply replace it with extra broth.

Can I use regular rice?

Arborio rice is best, but other short-grain rice can work with slightly different results.

Are frozen peas okay?

Yes, frozen peas work perfectly and are very convenient.

How do I know when risotto is done?

It should be creamy with a slight bite in the center.

Can I make this ahead of time?

Risotto is best fresh, but you can partially cook it and finish later.

What cheese works best?

Parmesan is classic, but Pecorino Romano can also be used.

Can I make it vegan?

Yes, use vegetable broth and a plant-based cheese alternative.

Why do I need to stir constantly?

Stirring helps release starch and prevents sticking.

What can I serve with this?

It pairs well with roasted vegetables, chicken, or seafood.

Conclusion

Lemon Parmesan risotto with peas is a bright and creamy dish that combines comforting textures with fresh, vibrant flavors. It’s a versatile recipe that works as a main course or side, bringing a touch of elegance to any meal.

Lemon Parmesan Risotto with Peas

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A creamy lemon Parmesan risotto with tender peas, balancing rich, cheesy flavor with bright citrus notes. A comforting yet fresh dish perfect for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup Arborio rice
• 2 tbsp olive oil or butter
• 1 shallot or small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine (optional)
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 cup peas (fresh or frozen)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

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Instructions

1. Heat broth in a saucepan and keep warm over low heat.
2. In a large pan, heat olive oil or butter and cook shallot until soft and translucent.
3. Add garlic and cook briefly until fragrant.
4. Stir in Arborio rice and toast for 1-2 minutes.
5. Add white wine if using and cook until mostly absorbed.
6. Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb.
7. Continue until rice is creamy and tender with a slight bite.
8. Stir in peas and cook until heated through.
9. Remove from heat and mix in Parmesan cheese, lemon juice, and zest.
10. Season with salt and pepper, garnish with parsley, and serve immediately.

Notes

• Stir frequently to release starch for a creamy texture.
• Use frozen peas for convenience without sacrificing flavor.
• Add butter at the end for extra richness.
• Skip wine and use extra broth if preferred.
• Reheat with added broth to restore creaminess.
• Serve immediately for best texture.

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 20 mg