Lemon Risotto with Peas is a springtime dish that is light, filling, and zesty. This creamy dish can be served as a main dish or as a side to any protein!
Course Main Dish, Side Dish
Cuisine American, Italian
Keyword lemon risotto with peas, spring lemon risotto
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Calories 346kcal
Author Sue Ringsdorf
Ingredients
2Tablespoonsolive oil
2Tablespoonsunsalted butter
1/2mediumonion- diced
3clovesgarlic- minced
kosher salt and freshly ground black pepper- to taste (season in layers)
1 ½cupsArborio rice
1/2cupwhite wine- something you would drink (or use extra broth if you don't want to include wine)
2Tablespoonslemon juice- freshly squeezed
4 ½cupslower-sodium chicken broth
8oz.english peas
8oz.asparagus- one pound before trimming
1/2cupfreshly grated parmesan cheese- plus more for serving
the zest of one lemon
Instructions
In a medium stockpot, heat olive oil and butter over medium heat. Add chopped onions, kosher salt, and pepper - and saute until softened, about 3-4 minutes. Add garlic and rice and stir constantly for a minute or so, slightly browning the rice.
Pour in the wine (or chicken broth, if not using wine) and lemon juice - and stir. Let the liquids absorb into the rice, stirring often. Then add the chicken broth, about 1/2 cup at a time, letting it absorb into the rice before adding more broth. This will take 25-30 minutes or so because the broth needs to absorb slowly. Add more salt and pepper as you go.
Add peas toward the end of the process above - when you add in the last bit of broth. You want to cook the peas for a few minutes with the risotto.
When the liquids are added and fully absorbed, remove the pot and add the freshly grated parmesan cheese. Top with lemon zest.
Meanwhile, cook the asparagus in a cast iron skillet with a little olive oil. Cook until slightly softened but not too much. You want some bite left in the asparagus!
Serve risotto with sautéed asparagus, some extra parmesan cheese, and another sprinkle of ground black pepper.
Notes
Arborio Rice is a variety of short-grained rice. It retains more of it’s natural starch content due to less milling (than ordinary long-grained rice). The slow cooking process (and the technique below) releases this starch, giving risotto it’s creamy consistency.