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.
It’s amazing how creamy the rice becomes without the use of cream (Italians do not use cream in their risotto). The creaminess comes from the starch released from the rice. A must addition to risotto is freshly grated Parmesan cheese, this also adds to the creaminess and adds amazing flavor.
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.
If you’ve tried this Lemon Risotto with Spring Peas or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!