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.

English pea and mint soup

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.

Is risotto hard to make?

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!

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Yield: 4

Lemon Risotto with Spring peas

A closeup of risotto with fresh green peas

Creamy, lemon infused risotto with added fresh peas.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 3 cups (708 ml) chicken stock , * see note
  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 1 cup (220 grams) Arborio rice
  • 1/2 cup (118 ml) dry white wine
  • 1 cup (90 grams) freshly grated Parmesan cheese
  • 1/2 cup (130 grams) fresh peas, boiled for 90 seconds
  • Zest and juice of 1/2 lemon
  • Salt & freshly ground black pepper, to taste
  • 1 tablespoon fresh basil, chopped


  1. Add the chicken stock to a saucepan over low heat to keep warm.
  2. To a sauté pan add the butter over medium heat. Once the butter is melted and bubbling, stir in the shallot and cook for 2 minutes until it starts to soften but not brown. Add the rice and cook, stirring for 1 minute. Add the wine and let it bubble and cook until the pan is almost dry. Add 1/3 of the stock and stir the rice until it is almost absorbed. Continue adding stock, 1 cup at a time until all the stock is gone.
  3. Remove from the heat and stir in the Parmesan, peas, lemon zest, juice. Taste for salt & pepper and add accordingly.
  4. Serve warm topped with chopped basil.


* Vegetable stock can be used to make this dish vegetarian

Nutrition Information



Serving Size


Amount Per Serving Calories 365Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 42mgSodium 823mgCarbohydrates 38gFiber 2gSugar 13gProtein 14g

Pea & Mint Pesto

Using a knife to spread the pesto on a crusty piece of bread

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