Best Creamy Lemon Risotto with Baby Peas

Best Creamy Lemon Risotto with Baby Peas by 2sistersrecipes.com

My family thinks this is by far, the Best Creamy Lemon Risotto with Baby Peas they have ever tasted.  So I quickly took photos before they completely devoured it.  Creamy textured Arborio rice simmered with sweet baby peas, some broth, wine, fresh parsley, and aromatic flavors from Parmigiano-Reggiano cheese and lemon juice, simply makes this dish to be the best creamy lemon risotto!

I love cooking this risotto for the family especially on those weeknights when I feel like making only a “one-dish meal.”

Simple ingredients are all it takes to make this dish from ordinary to extraordinary!  

However, keep in mind, risotto is a dish we need to monitor closely while cooking because it needs constant stirring until the rice is fully cooked. 

It’s a labor of love for sure.  But it’s ready in 30 minutes or less.  Besides, you won’t need any fancy equipment to make it either. 

 

 

For this recipe, 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 “superfine” making this risotto a little more rich and creamier.

I also used frozen baby green peas as the main vegetable and added them only at the end, about 5 minutes before the rice was completely cooked.  

The green peas not only give this risotto a lot of flavors but also adds a tender crunch with every bite.  And, since we love the flavor of lemon in our food, I added lemon juice and zest. 

It was Totally Delicious!  🙂

 

Best Creamy Lemon Risotto with Baby Peas by 2sistersrecipes.com

 

You can find Superfino Arborio rice in most Italian specialty sections and stores,  but if you can’t find it you can substitute it with regular Arborio rice. 

If you use regular Arborio rice, you will have to increase the amount of broth, 1 cup of rice with 4 + 1/2 cups of broth, and it will take a little longer to cook.

We love adding sweet baby peas with this risotto, but I am sure you can use any fresh vegetables that are in season.   

 

Best Creamy Lemon Risotto with Baby Peas by 2sistersrecipes.com

 

Best Creamy Lemon Risotto with Baby Peas is such a delicious dish! 

Your family and friends will LOVE this dish and will ask you to make it again.  It will not disappoint!  Try it!

ENJOY!!

 

 

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Best Creamy Lemon Risotto with Baby Peas by 2sistersrecipes.com

MORE TASTY RECIPES FOR RISOTTO!

 

Yield: 4 to 6

Best Creamy Lemon Risotto with Baby Peas

Best Creamy Lemon Risotto with Baby Peas

Best Creamy Lemon Risotto with Baby Peas is a creamy dish with fresh flavors from the lemon juice and zest along with sweet baby peas! A fabulous dish to impress your family and friends.

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

Ingredients

  • 4 cups low-sodium vegetable broth or chicken- simmering
  • 1 + 1/2 cups Superfine 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
  • 1 + 1/2 cups frozen baby peas- rinsed
  • 2 Tbsp. chopped fresh parsley
  • 3 Tbsp. grated Parmigiano-Reggiano cheese, and extra for serving
  • salt and fresh pepper to taste

Instructions

  1. In a small size pot, pour in the broth and bring to a low boil. Set it nearby the other pot.
  2. 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.
  3. 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.
  4. Add simmering broth to the rice, one to two 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.
  5. 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.
  6. 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 tablespoon) if desired.
  7. Serve immediately and top with some extra Parmigiano grated cheese. Garnish with lemon zest on top.
  8. Serves 4 to 6
© by Anna and Liz
Category: Dinner

 

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Happy Cooking! 🙂

Thanks for stopping by!

Anna and Liz

 

 

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12 Comments

    1. Yes of course Joan! You may use regular arborio rice. You may need to adjust the liquid, adding a little bit more to give the rice a creamy texture.

      Reply

    1. Hi Adri! Thank you so much for stopping by our site. So glad we met! We are delighted that you like our recipes and even more thrilled that you will be a regular visitor! Thanks again!

      Reply

    1. Hi Mary! You know my cousin in Italy told me she makes her risotto in a pressure cooker, so I know it works. Give it a try and let me know- thanks.

      Reply