Spring is the perfect time for bright, fresh flavors like my Lemon Risotto with Spring Peas. This creamy and comforting seasonal dish is made the traditional way and pairs beautifully with chicken, seafood, or roasted vegetables. Risotto is also incredibly versatile, making it easy to add different flavors and ingredients to suit your meal.

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The History of Risotto

Risotto originated in northern Italy, particularly in the Piedmont and Lombardy regions, where short-grain rice is widely grown. It is traditionally made using Arborio rice, a short-grain Italian rice named after the town of Arborio in Piedmont. This type of rice is ideal because it releases starch as it cooks, giving the dish its signature creamy texture while the grains remain tender with a slight bite.

No Cream in Risotto

Traditionally, there’s no cream – and it doesn’t need it. The creamy texture comes from the rice releasing its starch into the cooking liquid, creating a smooth, velvety sauce without being too soupy. A final addition of freshly grated Parmesan cheese enhances the creaminess even more while adding wonderful flavor.

Risotto Does Not Take as Much Time as You Think

You don’t have to stand over the pan stirring for an hour. The cooking process takes only about 20 minutes of actual rice cooking time. A warm cup of stock or ladle-full is added one at a time, but you don’t need to stir constantly. Just give it a stir with a wooden spoon after each addition of stock – this helps release the starch and develop the signature creamy texture.

How to Tell When it’s Done

Check by taste: After 20 minutes, try a grain of rice. It should be tender but slightly firm (al dente). The dish should be creamy but not mushy, and the grains should hold their shape. If it feels too firm, add a splash of warm stock and cook a minute longer. Try again after a couple of minutes.

English pea and mint soup

Spring Peas

Let’s talk about those peas. If you can’t get fresh peas straight from the pod – and not everyone can – some grocery stores carry fresh packaged peas, which are the next best thing. If those aren’t available, defrosted frozen peas work just fine. I love the pop of sweetness fresh peas bring to this dish, and the lemon complements them perfectly. It’s time for a little springtime in the kitchen and on our plates.

No Garlic

You’ll see that I did not use garlic in this particular recipe. This is to let the fresh flavors of the lemon and peas shine without being overpowered.

Half an acorn squash filled with pumpkin risotto
Brown butter mushroom sage risotto topped with grated Parmesan in a white bowl with 3 forks
A risotto rice ball opened up to reveal the cheesy center

Serving Risotto

Traditionally it is served as an appetizer or a main course. This lemon and pea version is perfect for spring and summer. For cooler months, try comforting versions like Pumpkin Risotto Stuffed Acorn Squash or Brown Butter Mushroom Sage Risotto. And don’t forget – any leftovers can be transformed into Risotto Rice Balls (Arancini), one of my favorite ways to enjoy risotto again.

A closeup of risotto with fresh green peas
5 from 11 reviews

Lemon Risotto with Spring peas

Janette
An easy lemon risotto with fresh peas for a bright spring twist on a classic Italian dish.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
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Ingredients
 

  • 5 cups (2 ½ pints) chicken broth/stock, Vegetable stock can be used to make this dish vegetarian
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • ¼ cup (45 grams/ 1 large) shallot, finely chopped
  • 1 cup (200 grams) Arborio rice, short grain rice
  • ½ cup (118 ml) dry white wine, one you would drink
  • ½ cup (25 grams) freshly grated Parmesan cheese
  • ½ cup (260 grams) fresh peas, boiled for 3-4 minutes or defrosted frozen peas
  • 2 tablespoons Lemon zest
  • 2 tablespoons Lemon juice
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 tablespoon fresh basil, chopped

Instructions
 

  • Add the chicken stock/broth to a saucepan and keep warm it over low heat.
  • In a sauté pan, heat the oil over medium heat. Once the butter is melted and bubbly (adjust heat so it doesn’t brown) add the shallot and cook for 3-4 minutes, until softened but not browned.
  • Add the rice and stir for 1 minute, to toast it and coat well in the oil Until you see the edges of the rice become translucent. Don’t brown. Pour in the wine and cook until all the liquid is absorbed.
  • Add 1 cup or 1 ladle of the warm stock and stir (this brings out the starches to make it creamy and thicken). Even out the rice so it is all in the liquid. Allow to lightly bubbly until nearly absorbed. You should see it start to look creamy and saucy. 
  • Add another cup or ladle of stock, stir and bubble. Repeat these steps until you have one more cup/ladle full left. Stir in 1 tablespoon lemon zest and all the lemon juice, then the last of the stock. Taste the rice after 15 minutes, the grains should be tender but still slightly firm (al dente). 
  • If needed, add a little more stock, stir until absorbed and taste again. When cooking risotto it’s not so much about the time and more about how much the rice is absorbing the liquid and how the rice consistency tastes to you. If the rice is still to hard, add more broth and continue to taste rice grains until it is ready. You don’t want it dry, you want it a little saucy.
  • To finish the risotto, once it is to your liking, turn off the heat and stir in rest of the lemon zest, Parmesan and peas. Taste and add salt and pepper. The salt will depend on how salty your broth and cheese is. Add more lemon if you like.
  • Spoon onto plates and top with chopped basil. Serve warm.
Serving: 1, Calories: 365kcal, Carbohydrates: 38g, Protein: 14g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 42mg, Sodium: 823mg, Fiber: 2g, Sugar: 13g
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