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.”

Creamy Lemon Risotto with Baby Peas

We love cooking this Creamy Lemon Risotto with Baby Peas for the family especially on those weeknights when making a “one-dish meal” becomes a life-saver. And, it’s delish! Simple ingredients are all it takes to make this dish from ordinary to extraordinary! For more risotto recipes, try our EASY Vegetable Risotto, Risotto con Funghi (Mushrooms), and Creamy Asparagus Risotto.

A white oval bowl filled with cooked Italian rice and baby peas.

Ingredients Needed: (*full recipe card below)

  • 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?

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

  • COOKING: 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. 
  • TIME: 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. 
  • VEGETABLE: Frozen baby green peas are the main vegetable and they are added only at the end, about 5 minutes before the rice is completely cooked.Β Β 
  • 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 are placed on the table, rice, butter, lemon, broth, wine, and a package of frozen peas.

Ways To Serve Creamy Risotto with Peas…

Now, while risotto can be served alone as the main meal, there are so many options to serve risotto as “a side” with meats, poultry, and seafood dishes. Here are some suggestions:

Storing & Freezing:

To Store: Always allow the risotto to cool completely before storing in a sealed container. Then keep it chilled in the refrigerator and for up to 4 days.

To Freeze: Any leftovers will freeze great! Transfer to your sealed container, and place it into the freezer, it will freeze well for up to 1 month.

Questions & Answers…

1. Where can we find Superfino Arborio rice? You can find Superfino Arborio rice in most Italian specialty stores.

2. What does “superfino” mean? Superfino in Italian means “superfine” making this risotto a little more rich and creamier.

3. What if we cannot find superfino rice? If you can’t find it, you can substitute it with regular Arborio rice.

4. If we use regular Arborio rice, are the measurements the same? 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.

5. Can we use other frozen vegetables with this recipe? We love adding sweet baby peas with this risotto, but you can use any frozen vegetables you prefer.   

A white bowl filled with cooked Italian rice with peas.

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! 

More Tasty Risotto Recipes!

Yield: 4 to 6 serving

Best Creamy Lemon Risotto with Baby Peas

A white oval bowl filled with cooked Italian rice and 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 or Chicken broth- simmering
  • 1 + 1/2 cups Superfine Arborio Extra Rice
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter- divided
  • 1 medium onion- chopped
  • 1 garlic clove - minced
  • 1/4 cup white wine
  • 2 Tbsp. lemon juice, and extra to taste
  • 2 tsp. lemon zest- divided
  • 1 cup frozen baby or petite 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 near the other pot.
  2. Heat olive oil and 1 tablespoon of butter on low heat using a medium-size pot. Add onions and garlic 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.
  4. 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. 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.
  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 Tbsp.) if desired.
  7. Serve immediately and top with some extra Parmigiano grated cheese. Garnish with lemon zest on top.
  8. Serves 4 to 6

Notes

Now, while risotto can be served alone as the main meal, there are so many options to serve risotto as "a side" with meats, poultry, and seafood dishes. Here are a few ideas:

  • Easy Lemon-Dijon Baked Cod
  • Chicken Tenders Smothered in Lemon
  • Grilled Lamb Chops with Garlic-Lemon & Herbs
  • Mom's Best Chicken Piccata
  • Parmesan Crusted Turkey Cutlets

Nutrition Information:

Yield:

6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 450Total Fat: 30gCarbohydrates: 20gFiber: 3.4gSugar: 3.2gProtein: 21.2g

Did you make this recipe?

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Happy Cooking! πŸ™‚

An oval serving platter filled with cooked Italian rice, risotto with baby peas.
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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.

  1. Lemon risotto – how wonderful! I've got to try this. Thanks so much. This is my first visit to your site, and I'll be a regular reader now!

    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!

    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.