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.
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.
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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 it for an equal amount of chicken broth.
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.
Gather your Ingredients
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 1/2 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 with Peas
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Ingredients
- 4 Cups Low Sodium Chicken Broth
- 2 Shallots, finely chopped
- 1 Tbsp Unsalted Butter
- 1 ½ Cups Arborio Rice, uncooked
- ½ Tsp Ground Thyme
- ¼ Tsp Ground Black Pepper
- ⅓ Cup Dry White Wine
- 3 Tbsp Fresh Lemon Juice
- 1 Cup Frozen Peas, thawed
- ½ Cup Parmesan Cheese, grated
- 1 ½ Tsp Lemon Zest
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 1/2 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
This Risotto with Peas was very tasty and quick to make.