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