This lemon risotto with peas is proof that comfort food doesn’t have to be heavy. It’s light, fresh, and bursting with spring flavour — from creamy Arborio rice and sweet green peas to bright lemon and plenty of Parmesan. A feel-good, satisfying meal that’s easy enough for a laid-back weeknight, but lovely enough to serve to guests. The best part? It’s simple to make with just a handful of wholesome, everyday ingredients.
Risotto with Peas – Ingredients at a Glance
Just a handful of every day ingredients is all you need to make this creamy risotto sing. Here’s what goes into this bright and comforting dish:
- Risotto rice (Arborio or Carnaroli): The starchy grains give risotto its classic, creamy texture — no cream needed.
- Peas: Use fresh (shelled) or frozen straight from the bag. They add a sweet pop of flavour and a vibrant green color.
- Shallots: Milder and sweeter than onions, they melt right into the base for a soft, aromatic flavour.
- Chicken broth: Adds depth and warmth. For a vegetarian risotto, simply swap with vegetable broth.
- Dry white wine: A splash of acidity that balances the richness of the dish.
- Parmesan: Salty, nutty, and deeply savoury—Parmesan melts into the risotto, adding richness and that signature umami depth that ties every bite together.
- Lemon juice + zest: Lifts and brightens the whole dish with citrusy freshness.
- Butter + olive oil: The dream team for building flavour.
Pro tip: Don’t skip the lemon zest — it’s what makes this risotto shine. Just make sure to zest only the yellow peel and avoid the bitter white pith underneath!
How to Make Lemon Risotto with Peas (In 3 Simple Steps)
This is your cozy, one-pan risotto moment. just a bit of stirring, and you’ve got restaurant-worthy comfort in a bowl.
- Blanch your peas and set them aside. Warm your broth separately and keep it handy.
- Sauté the shallots in butter and olive oil, then add the rice and toast it until glossy. Stir in the wine, then add broth gradually, one ladle at a time, until creamy and al dente.
- Finish with Parmesan, lemon juice, zest, and peas. Stir until everything’s warmed through, season to taste, and serve topped with microgreens or pea shoots.
Get the exact ingredient quantities in the printable recipe card below.
Carnaroli and Arborio are rice varieties traditionally used for making risotto. Carnaroli retains a firmer texture when cooked and offers a more al dente bite. It’s considered the most refined risotto rice and is ideal if you want to prepare a particularly high-quality risotto. Arborio, on the other hand, cooks faster and creates a creamier consistency. However, it needs more attention during cooking, as it can overcook more easily. It’s the classic and more widely available option — also usually more affordable, but a bit more delicate to handle. Both are excellent choices; the difference lies in texture preference and ease of preparation.
Why You’ll Love This Risotto with Fresh Peas Recipe
If you’re looking for a dish that’s as bright and beautiful as it is comforting, this lemon risotto with fresh peas is it. Creamy, citrusy, and full of springtime flavour, it’s the kind of meal that feels special without being fussy.
- Bright and citrusy – Lemon zest and juice lift the entire dish.
- Creamy but light – It’s cozy comfort food without feeling heavy.
- Simple pantry-friendly ingredients – You might already have everything at home.
- Fast and foolproof – Ready in 30 minutes, with no fancy equipment needed.
- A springtime favourite – Great for Easter, brunch, or an early-summer dinner al fresco.
Love this risotto? You’ll also enjoy these other flavourful, comforting risotto recipes:
- Lemon Leek Risotto – A citrusy risotto with tender leeks and herbs — simple, elegant, and full of spring flavour.
- Lemon-Infused Fennel Risotto with Cherry Tomatoes – Creamy risotto with sweet fennel and juicy cherry tomatoes — a bright, summery dish.
- Tomato Risotto with Fresh Tomatoes – A fresh tomato risotto paired with creamy zucchini goat cheese parcels.
- Spinach Risotto with Fresh Herbs – A light, vibrant risotto packed with spinach, lemon, and fresh herbs.
Risotto with Peas and Lemon
Creamy lemon risotto with peas made from Arborio rice, fresh or frozen peas, Parmesan, and zesty lemon. An easy risotto recipe perfect for spring or weeknight dinners.
I’d love your feedback – just click on the stars to rate the recipe! ⭐
Ingredients
- 210 g shelled peas from ~700 g in the pod or use frozen, unthawed; ~1½ cups
- 1 litre chicken broth 4 cups, warmed
- 2 Tablespoons butter
- 1 tablespoon olive oil
- 2 shallots finely diced
- 300 g risotto rice 1½ cups, Arborio or Carnaroli
- 60 ml dry white wine 1/4 cup
- 60 g Parmesan cheese freshly grated (2/3 cup)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons grated lemon zest from organic lemon, plus more for garnish
- Sea salt and pepper to taste
- Microgreens or pea shoots for garnish
Method
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Blanch the peas: Bring a large pot of salted water to a boil. Add the peas and blanch them for 1–2 minutes, until they are bright green and tender but still slightly firm to the bite. Immediately transfer them to a bowl of ice water to stop the cooking process. After about 20 seconds, drain well and set aside.
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Warm the broth: In a separate saucepan, bring the chicken broth to a simmer over medium heat. Reduce the heat to low and cover to keep warm while you prepare the risotto.
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Cook shallots: In a large skillet or wide saucepan, heat the butter and olive oil over medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes.
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Toast the Rice: Add the rice to the pan with the shallot. Stir to coat the rice with the oil and butter, and cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
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Deglaze with Wine: Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
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Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, about 25 minutes. If needed, use the additional 1-2 ladlefuls of hot water to achieve the desired consistency.
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Finish and Serve: Once the rice is cooked, stir in the cheese, followed by the peas and cook til warmed through then add and lemon juice and lemon zest. Season risotto with salt and pepper. Adjust with more lemon zest or juice, if desired. Serve immediately, topped with microgreens or pea shoots. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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