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Lemon and Green Pea Risotto

Lemon and Green Pea Risotto

This green pea risotto is another perfect example of lemon’s power to turn a simple, good dish into a great one. OR Lemon lightens and brightens, turning a good dish into a great one.

By Laura RussellNovember 15, 2022

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This simple recipe transforms a few basic ingredients into a risotto bristling with bright, bracing flavors. When cooked, the grains of Arborio rice should be tender but retain a slight chew at the center; they should not be evenly soft throughout. Chopped fresh parsley, basil or mint sprinkled on top just before serving offers vibrant color, flavor and fragrance; use whichever you have.

Ingredients
  • 1

    quart low-sodium chicken broth OR vegetable broth

  • 3

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    small yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 1

    cup Arborio rice

  • 1 ½

    cups frozen peas, thawed and patted dry

  • 2

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

  • Finely chopped fresh flat-leaf parsley OR basil OR mint, to serve

Step 1

In a medium saucepan over medium, bring the broth and 2 cups water, covered, to a simmer; reduce to low to keep warm.

Step 2

In a large saucepan over medium, melt 2 tablespoons butter. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Add 3 cups of the hot broth mixture and bring to a boil over medium-high. Reduce to medium and cook, stirring often and briskly, until most of the liquid is absorbed, 10 to 12 minutes; adjust the heat as needed to maintain a vigorous simmer.

Step 3

Cook, adding ¼ cup of the broth at a time, until the rice is al dente and loose but not soupy, another 8 to 10 minutes. You may not need all of the broth. Off heat, stir in the remaining 1 tablespoon butter, the peas, lemon zest and juice, and Parmesan. Taste and season with salt and pepper. Serve sprinkled with parsley and additional Parmesan.

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