My family thinks this is by far, the best lemon risotto with baby peas they have ever tasted. So I quickly took photos before they completely devoured it. Risotto with baby peas is a creamy Italian rice dish simmered with sweet green peas, some broth, wine, fresh parsley, parmigiano-reggiano cheese and lemon juice.
I prefer to use the superfino arborio extra rice instead of the regular arborio rice because it has a delicate texture to the rice and it cooks faster! Superfino in Italian means “super fine” making this risotto a little more rich and creamier.
I also used frozen baby green peas as the vegetable and added them only at the end, about 5 minutes before the rice was completely cooked. The green peas gave this risotto a lot of flavor while adding a tender crunch with every bite. And, since we love the flavor of lemon in our food, I added in lemon juice and zest.
You can find superfino arborio rice in most Italian specialty sections and stores, but if you can’t find it you can substitute with regular arborio rice. The difference is you will have to use more broth, 1 cup of rice with 4 + 1/2 cups of broth. We love adding sweet baby peas with this risotto, but I am sure you can use any fresh vegetables that are in season. Let us know if you have a favorite risotto, we would love to hear about it!
Best Creamy Lemon Risotto with Baby Peas
- 4 cups low-sodium vegetable broth or chicken- simmering
- 1 + 1/2 cups Superfino Arborio Extra Rice
- 2 Tbsp. olive oil
- 2 Tbsp. butter- divided
- 1 medium onion- chopped
- 1/4 cup white wine
- 2 Tbsp. lemon juice
- 2 tsp. lemon zest- divided
- 2 Tbsp. chopped fresh parsley
- 1 + 1/2 cups frozen baby peas- rinsed
- 2 Tbsp. parmigiano-reggiano grated cheese and some extra for serving
- salt and fresh pepper to taste
In a small pot, add broth and bring to a low simmer.
Using a medium size pot, heat olive oil and 1 tablespoon of butter on low heat. Add onions and saute’ for 5 minutes, until the onions become softened and translucent.
Add rice and stir for about a minute. Pour in the wine, stirring frequently until rice completely absorbs the wine. Slowly stir in the lemon juice.
Add simmering broth to the rice, one ladleful at a time. Continue to stir until rice completely absorbs all the liquid. Add another ladleful of broth. Continue this process until most of the broth is finished. Five minutes before you finish cooking the rice ( the rice should be al dente at this point), add in the baby peas. Cook and stir for 5 more minutes. Taste the rice, it should be tender to the bite.
Stir in parmigiano cheese, fresh parsley, 1 teaspoon of lemon zest, and 1 tablespoon of butter. Add salt and pepper to taste. Serve immediately and top with some extra parmigiano grated cheese. Garnish with lemon zest on top.
Serves 4 to 6