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.”
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. No need for any fancy equipment to make this.
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 “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. Delish!
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.
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 is such a delicious dish! Your family and friends will LOVE this dish and it will not disappoint! Try it!
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Anna and Liz