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4.6 from 516 votes

Lemon Parmesan Risotto with Peas

Creamy lemon parmesan risotto is full of flavor from lemon zest, lemon juice, shallot, garlic, parmesan cheese, and rich chicken stock, with sweet peas sprinkled throughout. The perfect dish for any special occasion, holiday, or date night.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 servings
Calories: 305 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

  • 5 1/2 cups 1.3 L low sodium chicken stock or broth
  • 2 tbsp 28 g unsalted butter
  • 2 tbsp 30 mL olive oil
  • 1 shallot or small yellow onion finely chopped
  • 3 cloves garlic minced or pressed
  • 2 cups 400 g arborio rice
  • zest of 1/2 lemon
  • 1/2 cup 56 g fresh parmesan cheese, grated
  • 2 tbsp 28 g unsalted butter
  • Juice of one lemon
  • 1/2 cup 67 g frozen sweet peas
  • Kosher salt and freshly cracked black pepper to taste
  • lemon zest parsley, extra parmesan, for garnish

Instructions

    Cup of Yum
  1. In a medium-sized sauce pan, heat the chicken stock over medium-low heat until the stock begins steaming. Keep on low heat.
  2. In a large high sided skillet over medium heat, add the 2 tbsp butter, olive oil, and onion. Saute for 6 to 8 minutes, stirring occasionally with a wooden spoon until soft and golden. Add in the garlic, stirring to ensure the garlic doesn't burn, cooking until fragrant for about 1 minute.
  3. Add the rice and lemon zest to the onion mixture, stirring for 2 minutes or until the rice is becoming translucent with an opaque white center.
  4. Add the hot stock 1/2 cup at a time, stirring continuously, until the stock is almost completely absorbed and the rice is creamy and translucent (the center is no longer white) and no longer crunchy when tasted (around 25-30 minutes).
  5. Stir in the parmesan, butter, lemon juice, and peas. Let the peas cook until warmed through, about 3-4 minutes. Season with salt and pepper to taste.
  6. Garnish with extra lemon zest, chopped parsley, and parmesan.
  7. Serve immediately.

Notes

  • I don't use wine in cooking often, but if you want to use white wine as is traditional in risotto, replace 1 1/2 cups of the chicken broth with white wine.

Nutrition Information

Serving 1g Calories 305kcal (15%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 9g Cholesterol 29mg (10%) Sodium 555mg (23%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 305

% Daily Value*

Serving 1g
Calories 305kcal 15%
Carbohydrates 31g 10%
Protein 10g 20%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 9g 53%
Cholesterol 29mg 10%
Sodium 555mg 23%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.