Dinner / Italian-inspired
Lemony Pea Risotto
Comforting risotto with peas, lemon, and Parmesan for an easy meat-free dinner.
Ingredients
Metric
- 300 g risotto rice
- 1 onion, diced
- 1 L vegetable stock
- 200 g peas
- 50 g Parmesan
- 1 lemon
- 1 tbsp butter
US
- 1 1/2 cups risotto rice
- 1 onion, diced
- 4 1/4 cups vegetable stock
- 1 1/2 cups peas
- 1/2 cup Parmesan
- 1 lemon
- 1 tbsp butter
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Method
- Soften onion in butter.
- Stir in rice for one minute.
- Add stock a ladle at a time.
- Stir often until rice is tender.
- Fold in peas, Parmesan, and lemon zest.
- Rest for two minutes before serving.
Substitutions
Main ingredients
arborio rice, orzo, small pasta
Cooking fat
olive oil, butter, neutral oil
Fresh finish
lemon, vinegar, fresh herbs
Storage and Reheating
- Refrigerate for 2 days; reheat with stock.
- Cool leftovers promptly and store them covered.
- Reheat until piping hot before serving.
FAQ
Do I need to stir constantly?
No. Stir regularly enough to keep it creamy and stop sticking.
Can I make this ahead?
Yes. Prepare the cooked components ahead, then taste and refresh the seasoning before serving.