Pea and Lemon Risotto with Parmesan
Pea and Lemon Risotto with Parmesan
Ingredients
For the Risotto
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups vegetable broth, warmed
- 1 cup frozen peas
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter, cold, cut into cubes
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Warm the vegetable broth in a separate saucepan over low heat. Keep it at a gentle simmer throughout the cooking process.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min
- 3
Add the Arborio rice to the pot and stir constantly for 1 to 2 minutes, toasting the grains until the edges become translucent but the center remains opaque.
⏱️ 2 min
- 4
Pour in the white wine and stir continuously until it is completely absorbed by the rice. This deglazing step adds depth of flavor.
⏱️ 3 min
- 5
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 15 minutes.
⏱️ 15 min
- 6
After 15 minutes, stir in the frozen peas and continue adding broth, one ladleful at a time, stirring constantly. The risotto is ready when the rice is al dente (tender but still firm to the bite) and the risotto is creamy, about 5 to 10 more minutes. You may not need all of the broth.
⏱️ 10 min
- 7
Remove the pot from the heat. Stir in the cold butter cubes, lemon zest, lemon juice, and grated Parmesan cheese. Stir vigorously for 1 to 2 minutes (this is called 'mantecatura') until the butter and cheese are fully incorporated and the risotto is extra creamy.
⏱️ 2 min
- 8
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh lemon zest if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pea and Lemon Risotto with Parmesan
Ingredients
For the Risotto
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups vegetable broth, warmed
- 1 cup frozen peas
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter, cold, cut into cubes
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Warm the vegetable broth in a separate saucepan over low heat. Keep it at a gentle simmer throughout the cooking process.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min - 3
Add the Arborio rice to the pot and stir constantly for 1 to 2 minutes, toasting the grains until the edges become translucent but the center remains opaque.
⏱️ 2 min - 4
Pour in the white wine and stir continuously until it is completely absorbed by the rice. This deglazing step adds depth of flavor.
⏱️ 3 min - 5
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 15 minutes.
⏱️ 15 min - 6
After 15 minutes, stir in the frozen peas and continue adding broth, one ladleful at a time, stirring constantly. The risotto is ready when the rice is al dente (tender but still firm to the bite) and the risotto is creamy, about 5 to 10 more minutes. You may not need all of the broth.
⏱️ 10 min - 7
Remove the pot from the heat. Stir in the cold butter cubes, lemon zest, lemon juice, and grated Parmesan cheese. Stir vigorously for 1 to 2 minutes (this is called 'mantecatura') until the butter and cheese are fully incorporated and the risotto is extra creamy.
⏱️ 2 min - 8
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh lemon zest if desired.
⏱️ 1 min