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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.

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)

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

Find it online: https://thefamilycooking.com/lemon-parmesan-risotto-with-peas/