Pea Risotto with Lemon

Total Time:Prep: 10 min. Cook: 30 min.

Recipe by Suzanne (Sue) Dannahower, Fort Pierce, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 02, 2023

Lemon adds a refreshing taste to this lovely pea risotto dish that's perfect for spring. —Sue Dannahower, Fort Pierce, Florida

TEST KITCHEN APPROVED

Pea Risotto with Lemon

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Yield:8 servings
Prep:10 min
Cook:30 min
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Ingredients

  • 4 to 4-1/2 cups reduced-sodium chicken broth
  • 2 shallots, finely chopped
  • 1 tablespoon butter
  • 1-1/2 cups uncooked arborio rice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/3 cup white wine or additional reduced-sodium chicken broth
  • 3 tablespoons lemon juice
  • 1 cup frozen peas, thawed
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 teaspoons grated lemon zest
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Directions

  1. 1
    In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter until tender, 2-3 minutes. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice; cook and stir until all the liquid is absorbed.
  2. 2
    Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the peas, cheese and lemon zest; cook until heated through. Serve immediately.

Nutrition Facts

1/2 cup: 206 calories, 3g fat (2g saturated fat), 8mg cholesterol, 407mg sodium, 36g carbohydrate (2g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 0.500 fat.
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