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Lemon Risotto with Peas

 Lemon Risotto with Peas
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
8 ServingsPrep: 10 min. Cook: 30 min.


  • 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 peel


  • In a small saucepan, heat broth and keep warm. In a large nonstick
  • skillet, saute shallots in butter for 2-3 minutes or until tender.
  • Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir
  • in wine and lemon juice. Cook and stir until all of 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. Total cooking time is about 20
  • minutes. Add the peas, cheese and lemon peel; cook and stir until
  • heated through. Serve immediately. Yield: 8 servings.

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Lemon Risotto with Peas (continued)

Nutritional Facts: 1/2 cup equals 207 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 440 mg sodium, 35 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.