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Lemon zest adds a pop of flavor to the spring pea risotto

Spring Pea Risotto

Spring Peas add a pop of sweetness to this Spring Pea Risotto. Lemon zest adds some acidity and Spring flavor to take this risotto to the next level!
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine Italian
Servings 6 Servings


  • 2 tablespoon Olive Oil
  • 2 tablespoon Butter
  • 1 Onion Chopped
  • 4 Garlic Cloves Minced
  • 1 ½ Cups Arborio Rice
  • ½ Cup White Wine
  • 4 Cups Vegetable Broth
  • 1 ½ Cups Frozen Peas
  • ½ Cup Parmesan Cheese Grated
  • 2 Lemons Zested


  • In a large pan, heat olive oil and butter on medium heat until butter melted.
  • Add the chopped onion and minced garlic. Stir and allow that to cook for 3-4 minutes until the onions are translucent.
  • Add the Arborio rice and toast the rice in the olive oil and butter. Stir continuously for two minutes.
  • Add the wine to the pan. Cook the rice until the pan looks dry and the wine has cooked off. This will take another two minutes.
  • Add the broth. Stir to combine all the ingredients and cover the pan. Lower the heat to medium-low and cook the rice for 20 minutes. No need to stir the risotto during this time.
  • After the 20 minutes is up, add the peas and stir. Cook for 2-3 minutes until the peas have started to heat through.
  • Add the parmesan cheese and stir. Cook for another minute to melt the parmesan. Top with the zest of two lemons and stir. Serve immediately.
Keyword Risotto with Lemon and Peas, Spring Pea and Lemon Risotto, Spring Pea Risotto
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