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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.
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    8 servings


  • 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 zest


  • 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 zest; cook and stir until heated through. Serve immediately.
Nutrition Facts
1/2 cup: 207 calories, 3g fat (2g saturated fat), 8mg cholesterol, 440mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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Average Rating:
  • rick2525
    Aug 29, 2012

    made this several times. kick butt recipe, always pleases and easily modified with let over goodies like shrimp or salmon (just add at very end and heat through).

  • ConnieK
    Aug 18, 2012

    No comment left

  • sherlee145
    Jan 7, 2012

    This was a very bad tasting dish. Peas in risotta are not a good mix.

  • bebethecook
    May 5, 2011

    This was really not good at all. I had to add a lot of seasoning.

  • jcrivers76
    May 11, 2010

    This recipe is fabulous. The issue it came in also had step-by-step instructions. It was great and I now call myself a risotto-maker.

  • rob.mcmanus
    Aug 21, 2008

    No comment left