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Lemony Risotto with Peas from A Cookable Feast

Lemony Risotto with Peas

Lemon and green peas sunny up this rich, creamy risotto.

Course Main Course
Keyword Dinners, Gluten-Free, Lemon, Peas, Risotto, Vegetarian
Servings 4
Author A Cookable Feast


  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbs. oil with a high smoke point, such as grapeseed
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 6 cups chicken or vegetable stock
  • Juice of 2 lemons
  • 3/4 cup Parmesan cheese
  • Salt and pepper to taste
  • 1 cup cooked green peas (Frozen peas are OK; they're what I used!)


  1. Add the onion, garlic, and oil to a pot over medium heat. Sauté until the onions have softened and started to become translucent, about four minutes.

  2. Add the rice to the pot and let it toast for a minute or two.

  3. Stir in the white wine and give the rice a minute or two to absorb it before adding the first ladleful of stock. Monitor the risotto, stirring frequently, and add another ladleful of stock to it once the rice has absorbed the first one. Each ladleful should be about three to five minutes apart.

  4. Continue the ladling-and-stirring process, reducing heat as needed, until the risotto is nice and creamy. You'll know the risotto is done when the rice is cooked and the risotto has a creamy consistency that yields easily to a spoon but is not watery. This should take a half hour or less. You may find that you don't use all of the stock to get your risotto where you want it - and that's totally OK!

  5. Mix in the lemon juice, then the Parmesan, then the salt and pepper to taste. Stir in the peas . . . and you're done! You have a luxurious meal to savor solo or share with family and friends.