How to Make Lemon Pea Risotto

Lemon pea risotto is a fresh and delicious recipe that is perfect for the spring season.

This dish combines the sweetness of peas with the refreshing acidity of lemon, offering a balance of flavors that awakens the senses.

Here are the ingredients and how to make lemon pea risotto:

Ingredients

• 1 medium white onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• 1 cup of Arborio rice
• 1/2 cup of dry white wine
• 4 cups of hot vegetable broth
• 1 cup of fresh or frozen peas
• Zest and juice of 1 large lemon
• 1/4 cup of grated Parmigiano Reggiano
• Salt and black pepper, to taste
• Fresh mint leaves for garnish (optional)

Method

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent;
2. Add the rice and toast for a couple of minutes until it starts to turn golden, stirring constantly;
3. Pour in the white wine and let it evaporate;
4. Add the hot broth one ladle at a time, waiting for the liquid to be almost completely absorbed before adding the next. Stir frequently;
5. Midway through cooking, add the peas. Continue to add broth and stir;
6. When the rice is cooked al dente and creamy, remove from the heat. Add lemon zest and juice, Parmigiano, salt, and pepper;
7. Stir well to blend all the ingredients. Let the risotto rest for a couple of minutes before serving;
8. Garnish with fresh mint leaves and a bit of lemon zest, if desired.

This lemon pea risotto is perfect for a light yet tasty spring dinner.

The freshness of the lemon and the sweetness of fresh peas combine for a dish full of flavors and colors.