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Pea Risotto with Lemon

Name: Pea Risotto with Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 4 to 4-1/2 cups reduced-sodium chicken broth; 2 shallots, finely chopped; 1 tablespoon butter; 1-1/2 cups uncooked arborio rice; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 1/3 cup white wine or additional reduced-sodium chicken broth; 3 tablespoons lemon juice; 1 cup frozen peas, thawed; 1/2 cup grated Parmesan cheese; 1-1/2 teaspoons grated lemon zest

2 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 30 min.

Makes

8 servings

Updated: May. 02, 2023

Lemon adds a refreshing taste to this lovely pea risotto dish that's perfect for spring. —Sue Dannahower, Fort Pierce, Florida

Pea Risotto with Lemon Recipe photo by Taste of Home

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Ingredients

4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon zest

Directions

In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter until tender, 2-3 minutes. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice; cook and stir until all the liquid is absorbed.
Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the peas, cheese and lemon zest; cook until heated through. Serve immediately.

Nutrition Facts

1/2 cup: 206 calories, 3g fat (2g saturated fat), 8mg cholesterol, 407mg sodium, 36g carbohydrate (2g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 0.500 fat.

Pea Risotto with Lemon

Ingredients

Directions

Nutrition Facts

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