Lusciously Easy Lemon Risotto Recipe with Green Peas
This easy lemon risotto recipe is luscious and rich, but still light enough for summer. It's full of peas and bright lemon flavor, with salty Parmesan. Feed 4.
Course Entree
Cuisine Italian
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 4
Calories 618kcal
Author Thadeus Jones
Ingredients
6cupschicken or vegetable broth
2cupswater
2tablespoonsof butteror olive oil
1/2oniondiced
2cups (about 1 pound)arborio rice
1cupdry white wineSauvignon Blanc works well
1teaspoonsea salt
1/2teaspoonfreshly-ground black pepper
1 1/2cupsfrozen peasthawed
2tablespoonslemon zestfrom 1 medium-sized lemon
1tablespoonchopped fresh rosemary
1tablespoonbutter
1/2cupshredded Parmesan cheese
Additional salt and pepperto taste
Chopped fresh parsleyfor topping
Instructions
Pour broth and water into a pot and heat over medium flame. Once the broth starts to bubble here and there, turn the heat to low and allow the broth to simmer very slowly.
In a large, heavy-bottomed pan, heat the butter or olive oil on medium heat. Add the onions to the pan and cook until gently browned, about 4 minutes. Add the rice and fry for 2 minutes, stirring occasionally. Add white wine and stir well. Sprinkle in salt and pepper.
Turn the heat to low and add a ladleful of hot broth to the rice. Stir constantly until the liquid is fully absorbed. When the rice has soaked up all the liquid, add another ladle of broth and again stir until all of the liquid is absorbed. It’s important to stir constantly while adding the hot broth—this constant agitation prevents burning and allows the rice to release its starch. This constant stirring is what makes risotto so creamy without adding any cream.
Keep adding broth 1 ladleful at a time, stirring until it’s completely absorbed. Continue until the pot of broth is empty. The rice should be tender but firm to the bite, without any crunch in the middle of the grains. If you run out of broth before the risotto is done, you can finish with hot water. Add the water just like you did with the broth, 1 ladleful at a time.
Once the risotto is tender, stir in the peas, lemon zest, and rosemary. Cook for 1 minute, or until the peas warm through. Stir in butter. Turn off the heat and add Parmesan cheese, stirring until incorporated. Season with a little more salt and pepper to taste. Sprinkle with chopped parsley and serve immediately.