Creamy Lemon Risotto with Baby Peas

Try our Creamy Lemon Risotto with Baby Peas – it’s the best you’ll ever taste. Sweet baby peas, Italian rice, broth, wine, fresh parsley, Parmigiano-Reggiano cheese, and lemon juice create the perfect creamy texture and flavor.

Tell Me About Best Creamy Lemon Risotto with Peas

For this recipe, it is best to use the Italian Superfino Arborio rice instead of the regular Arborio rice. Simply because it has a delicate texture to the rice and it cooks faster!  

• TIME: It’s a labor of love for sure. Keep in mind, that risotto is a dish we need to monitor closely while cooking because it needs constant stirring until the rice is fully cooked.  But it’s ready in 30 minutes or less.  Besides, you won’t need any fancy equipment to make it either. 
• VEGETABLE: Frozen baby green peas (or petite peas) are the main vegetable and they are added only at the end, about 5 minutes before the rice is completely cooked.  
• FLAVOR: The green peas not only give this risotto a lot of flavor but also add a tender crunch with every bite.  Plus, we love the flavor of lemon in our food, so lemon juice and zest are added at the end.  It’s the best!

Ingredients You Will Need:

Our full recipe card is located at the bottom of this page. But, here is the list of ingredients you will need:

• Vegetable or Chicken Broth
• Superfine Arborio Extra Rice
• Olive oil
• Butter
• Onion and Garlic
• White wine
• Lemon
• Frozen Baby or Petite Peas
• Fresh Parsley
• Parmigiano-Reggiano cheese, and extra for serving

How To Make Creamy Lemon Risotto with Peas

Our full printable recipe card is located at the bottom of this page. But first, let’s go over the steps so you can see what’s involved before you start:

1. Warm Up Th Broth: In a small size pot, pour in the broth and bring to a low boil. Set it near the other pot.
2. Sauté the Veggies: Heat olive oil and 1 tablespoon of butter on low heat using a medium-size pot. Add onions and garlic and sauté for 5 minutes, until the onions become softened and translucent.
3. Add the Rice, Then Wine: Add rice and stir for about a minute. Pour in the wine, stirring frequently until rice completely absorbs the wine.
4. Add Some Broth: Add simmering broth to the rice, one to two ladlefuls 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.
5. Toss in the Peas & Lemon Juice: Five minutes before you finish cooking the rice ( the rice should be al dente at this point), add the baby peas, and lemon juice. 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. Taste and here is where you can add more lemon juice (about 1 Tbsp.) if desired.
6. Then Serve: Serve immediately and top with some extra Parmigiano grated cheese. Garnish with lemon zest on top. Serves 4 to 6

More Tasty Risotto Recipes!

• Butternut Squash Risotto with Cheese and Sage
• Cod Fillet Over Pesto Risotto
• Spring Risotto with Vegetables ( Risotto Primavera)

Hello friends! Are you cooking with us?  If you try Best Creamy Lemon Risotto with Baby Peas, leave us a comment along with a star rating in the recipe card above!   Sharing your insights and experience will not only help our readers but will help us too!