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    Home » Recipes » Side Dishes

    Lemon Risotto with Peas

    Published on March 23, 2022 - Updated on January 16, 2023 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

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    This Lemon Risotto with Peas recipe makes an excellent side dish. Easy to make and ready in about 30 minutes!
     
    lemon risotto with peas

    This Lemon Risotto with Peas recipe not only makes a great side dish, but it can also make a great main dish but simply adding a little protein like some chopped grilled chicken.

    arborio rice in chicken broth
    Arborio Rice in Chicken Broth

    When making any kind of risotto I recommend using Arborio rice. If you don't have any on hand and don't feel like making a trip to the grocery store you can substitute for basmati rice, sushi rice or even some pearled barley. But I strongly suggest you use Arborio rice.

    arborio rice
    white cooking wine

    🥃 Alcohol Warning

    Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
     
    risotto in skillet

    You can use whatever kind of dry white wine you have on hand like a Sauvignon Blanc or a Pinot Grigio. You can also use a Dry Sherry. If you prefer not to use alcohol for this risotto recipe, you can substitute for an equal amount of chicken broth.

    lemon risotto with peas

    Just like when making pasta you will want to cook the rice until it is Al Dente. If you are not familiar with the term "al dente", it means cooking the rice so it's still chewy and firm.

    lemon risotto with peas

    For more great recipes with White Wine, I suggest you check these recipes out:

    • Cuban Corn Stew (Guiso De Maiz)
    • Cuban Beef Ropa Vieja
    • Italian Tuna Casserole
    • Turkey Noodle Casserole

    📋 What Ingredients do I need

    You will need the following ingredients to make this Lemon Risotto with Peas recipe (see recipe card for quantities): Low Sodium Chicken Broth, Shallots, Unsalted Butter, Arborio Rice, Ground Thyme, Ground Black Pepper, Dry White Wine, Fresh Lemon Juice, Frozen Peas, Parmesan Cheese and Lemon Zest.

    🥣 How to make Lemon Risotto with Peas

    In a saucepan, heat the chicken broth, set aside and keep warm.
    In a large skillet, sauté the shallots in butter for 2-3 minutes or until tender.
    Add the arborio rice, thyme and pepper. Cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.
    Stir in the heated chicken broth ½ cup at a time stirring constantly. Allow the liquid to absorb between additions. Cook until the risotto is creamy and the rice is almost tender.
    Fold in the peas, cheese and lemon zest. Cook and stir until heated through. Serve immediately.

    lemon risotto

    Lemon Risotto with Peas

    This Lemon Risotto with Peas recipe makes an excellent side dish. Easy to make and ready in about 30 minutes!
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 295 kcal

    Equipment

    • Saucepan
    • Skillet

    Ingredients
     

    • 4 Cups Low Sodium Chicken Broth
    • 2 Shallots, finely chopped
    • 1 tablespoon Unsalted Butter
    • 1 ½ Cups Arborio Rice, uncooked
    • ½ teaspoon Ground Thyme
    • ¼ teaspoon Ground Black Pepper
    • ⅓ Cup Dry White Wine
    • 3 tablespoon Fresh Lemon Juice
    • 1 Cup Frozen Peas, thawed
    • ½ Cup Parmesan Cheese, grated
    • 1 ½ teaspoon Lemon Zest
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    Instructions
     

    • In a saucepan, heat the chicken broth, set aside and keep warm.
    • In a large skillet, sauté the shallots in butter for 2-3 minutes or until tender.
    • Add the arborio rice, thyme and pepper. Cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.
    • Stir in the heated chicken broth ½ cup at a time stirring constantly. Allow liquid to absorb between additions. Cook until the risotto is creamy and the rice is almost tender.
    • Fold in the peas, cheese and lemon zest. Cook and stir until heated through. Serve immediately.

    Notes

    → Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.

    Nutrition

    Calories: 295kcalCarbohydrates: 48gProtein: 11gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 11mgSodium: 190mgPotassium: 305mgFiber: 3gSugar: 3gVitamin A: 318IUVitamin C: 14mgCalcium: 120mgIron: 3mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    More Awesome Side Dishes

    • Gluten Free Vegetable Quinoa
    • Mexican Street Corn Quinoa
    • Gochujang Glazed Carrots
    • Twice Baked Pumpkin and Parmesan Potatoes
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