Lemon Garlic Risotto with Peas
Lemon Garlic Risotto with Peas
Ingredients
For the Risotto
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (optional)
- 4 cups vegetable broth, warm
- 1 cup frozen peas
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
In a medium saucepan, gently heat the vegetable broth over low heat. Keep it warm throughout the cooking process. This ensures the risotto cooks evenly and stays creamy.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min
- 3
Add the Arborio rice to the pot. Stir constantly for 2 to 3 minutes until the edges of the grains become translucent and they smell slightly nutty. This is called toasting the rice.
⏱️ 3 min
- 4
If using, pour in the dry white wine and stir continuously until it is completely absorbed by the rice. This step adds depth of flavor.
⏱️ 2 min
- 5
Add 1 cup of the warm broth to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This gradual process, along with constant stirring, is key to developing the risotto's creamy texture. This step will take about 20 to 25 minutes.
⏱️ 25 min
- 6
When the rice is creamy and al dente (tender with a slight bite in the center), stir in the frozen peas. Cook for 2 to 3 minutes until they are heated through.
⏱️ 3 min
- 7
Remove the pot from the heat. Stir in the butter, grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and black pepper to taste. The risotto should be loose and flowing, not stiff.
⏱️ 2 min
- 8
Ladle the risotto into warm bowls. Garnish with fresh chopped chives and extra grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Risotto with Peas
Ingredients
For the Risotto
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (optional)
- 4 cups vegetable broth, warm
- 1 cup frozen peas
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
In a medium saucepan, gently heat the vegetable broth over low heat. Keep it warm throughout the cooking process. This ensures the risotto cooks evenly and stays creamy.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 3
Add the Arborio rice to the pot. Stir constantly for 2 to 3 minutes until the edges of the grains become translucent and they smell slightly nutty. This is called toasting the rice.
⏱️ 3 min - 4
If using, pour in the dry white wine and stir continuously until it is completely absorbed by the rice. This step adds depth of flavor.
⏱️ 2 min - 5
Add 1 cup of the warm broth to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This gradual process, along with constant stirring, is key to developing the risotto's creamy texture. This step will take about 20 to 25 minutes.
⏱️ 25 min - 6
When the rice is creamy and al dente (tender with a slight bite in the center), stir in the frozen peas. Cook for 2 to 3 minutes until they are heated through.
⏱️ 3 min - 7
Remove the pot from the heat. Stir in the butter, grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and black pepper to taste. The risotto should be loose and flowing, not stiff.
⏱️ 2 min - 8
Ladle the risotto into warm bowls. Garnish with fresh chopped chives and extra grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min