Lemon Risotto with Spring Peas
This Lemon Risotto with Spring Peas is a creamy and comforting seasonal dish that will complement any meat, seafood or roasted vegetable dish. Traditionally served as an appetizer or a main course, risotto is a versatile dish that you an add so many different flavors and ingredients to.
No cream in risotto
Traditionally there is no cream in risotto and you don’t need it. The creaminess comes from the rice releasing its starch into the liquid and producing a lovely, smooth creamy sauce, but not too saucy. A must addition to risotto is freshly grated Parmesan cheese, this also adds to the creaminess and adds amazing flavor.
Risotto does not take as much time as you thing
Don’t be discouraged thinking that you have to stand over the pan stirring for an hour. This recipe takes only 20 minutes of actually rice cooking time. Stock is added one cup at a time, but you don’t have to constantly stir. You do need to stir after each cup of stock is added, this helps develop the creamy texture. See the attached video showing how to make simple risotto.
Let’s talk about those peas. If you can’t get ‘fresh from the pod’ peas, and not everyone can, Trader Joe’s carries fresh packaged peas which are the next best thing. If you can’t find these, then by all means use defrosted frozen peas. I love the pop of sweetness that you get from the fresh peas and the lemon complements them perfectly. It’s time for a little Springtime in the kitchen and on our plates.
No. I have a simple step by step guide plus video of how to make a simple risotto.
This is a perfect spring and summer dish. For cold weather risotto dishes, I have Pumpkin Risotto Stuffed Acorn Squash, Brown Butter Mushroom Sage Risotto, Brown Butter Mushroom Sage Risotto. For any leftovers, Risotto Rice Balls (Arancini) are one of my favorites.
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9 Comments on “Lemon Risotto with Spring Peas”
Looks so fresh and tasty! I love risotto. My husband loves peas… I think he would adore this dish!
There’s nothing like a good classic risotto, Janette – and I always thought you had to stir and stir it, so that’s great news that I don’t have to.
It’s funny that you call these peas ‘English peas’ over there. Are they the small, sweet ones? We call those Garden peas!
Looks so delicious! Love risotto! So fresh and easy to make ! Pinned!
Oh Janette, risotto that I don’t need to stand over and baby-sit the entire time! Sign me up! And those English peas… SO good! What a gorgeous spring dish!
Wonderful recipe ! Thanks for sharing 🙂
Thank you so much for stopping by with your kind message
This looks delicious! I could go for this for lunch today. Or dinner. Heck, I’m hungry now! And this looks yummy!
So easy to make. I added fresh asparagus and it was a hit.
I love adding seasonal asparagus too. Thank you for stopping by.