Description
Creamy, zesty, and comforting, this Lemon Risotto with English Peas is a spring-inspired dish that brings brightness and richness together in every bite. A cozy, elegant meal perfect for any night of the week.
Ingredients
Scale
- 1 cup Arborio rice
- Zest and juice of 1 lemon
- 1 cup English peas (fresh or frozen)
- 4 cups vegetable broth, warmed
- 1/2 cup freshly grated parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Warm the vegetable broth in a saucepan and keep it hot over low heat.
- In a deep skillet, heat olive oil over medium. Sauté chopped onion until soft, about 4 minutes. Add garlic and cook for 30 seconds.
- Stir in Arborio rice and toast for 2 minutes until slightly translucent around the edges.
- Add broth one ladle at a time, stirring gently and allowing it to absorb before adding more. Continue this process for 18–20 minutes.
- Stir in English peas and cook for 3–4 minutes until tender.
- Remove from heat and stir in butter, lemon zest, lemon juice, and parmesan. Season with salt and pepper.
- Let sit for 1 minute before serving. Garnish with extra parmesan and lemon zest if desired.
Notes
- Use warm broth to maintain risotto’s creamy texture.
- Add lemon juice at the end to keep flavors fresh and bright.
- Great with grilled chicken, shrimp, or as a standalone vegetarian meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: lemon risotto, spring risotto, vegetarian risotto, creamy risotto, English peas risotto