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Creamy Lemon Parmesan Risotto with Spring Peas Recipe

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4.4 from 37 reviews

Parmesan Risotto is a creamy Italian side dish featuring arborio rice cooked to perfection with chicken broth, shallots, white wine, lemon juice, spring peas, and grated Parmesan cheese. This flavorful and comforting dish is ideal for festive occasions like Easter dinner.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Broth and Aromatics

  • 4 cups chicken broth
  • 2 shallots, finely chopped
  • 1 tablespoon butter

Rice and Seasonings

  • 1 1/2 cups arborio rice, uncooked
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon coarse ground black pepper
  • 1/3 cup white wine or additional chicken broth
  • 3 tablespoons lemon juice

Add-ins and Topping

  • 1 cup frozen spring peas, thawed
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 teaspoons lemon peel, grated

Instructions

  1. Heat the Broth: In a small saucepan, warm the chicken broth over low heat and keep it at a gentle simmer to use throughout the cooking process.
  2. Sauté Shallots: In a large skillet, melt the butter and sauté the finely chopped shallots for 2-3 minutes until they become tender and fragrant.
  3. Toast Rice and Add Seasonings: Add the arborio rice, dried thyme, and black pepper to the skillet. Cook and stir for 2-3 minutes to lightly toast the rice, enhancing its nutty flavor. Then stir in the white wine and lemon juice to deglaze the pan.
  4. Absorb Initial Liquids: Continue cooking and stirring the rice mixture until the wine and lemon juice are fully absorbed into the rice.
  5. Add Broth Gradually: Stir in the warm chicken broth 1/2 cup at a time, stirring constantly, and allowing each addition to be absorbed before adding more. This gradual liquid absorption technique helps release the rice starch and creates a creamy consistency.
  6. Cook Until Creamy: Continue this process for about 20 minutes or until the risotto is creamy and the rice is almost tender but still slightly firm in the center.
  7. Finish with Peas and Cheese: Stir in the thawed spring peas, Parmesan cheese, and grated lemon peel. Cook briefly until everything is heated through and well combined.

Notes

  • Keep the broth warm throughout the cooking process to prevent slowing down the rice cooking.
  • You can substitute vegetable broth to make this recipe vegetarian.
  • Use freshly grated Parmesan for best flavor and texture.
  • Stirring constantly helps achieve the classic creamy texture of risotto.
  • Adjust the amount of lemon juice to taste for desired brightness.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/creamy-lemon-parmesan-risotto-with-spring-peas-recipe/