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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!
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Course: Main Course
Cuisine: Italian
Keyword: Risotto with Lemon and Peas, Spring Pea and Lemon Risotto, Spring Pea Risotto
Prep Time: 10 minutes
Cook Time: 35 minutes
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.