Green Pea and Lemon Risotto: Making Risotto is Easier than you Think!

People find risotto intimidating because it has a reputation for being difficult to make. I am here to tell you that it is not that hard. It takes a little more time than your traditional rice, but its so creamy and delicious that it is 100% worth it. And, because there is notion that this is a complicated dish, you will get accolades and praise by all those that are lucky enough to try it. But don’t worry, I won’t tell our little secret that this green pea and lemon risotto is actually kinda easy.

I have a theory as to why risotto has a reputation for being complicated and fussy. I have two actually. The first is that it seems that on every cooking competition on TV, someone is being eliminated for a risotto that is half cooked or just not executed properly. And it’s true, while risotto may not be hard to make, you must have patience. Risotto will not be rushed. My second theory is that there are a lot of complicated recipes out there. Some require you to stir constantly while other want you to have chicken stock simmering at the most perfect temperature. All of the so called rules that make risotto complicated are not necessary!

Trust me, risotto was probably the first thing I really mastered when cooking, so I have my tricks and I feel like I have the perfect recipe to make this green pea and lemon risotto not only delicious, but something you can make with ease.  This recipe pairs perfectly with my brown sugar citrus salmon, but it could easily be a full meal. See the recipe below and I will reveal my secrets to you!

Serves 6 as a side dish and 4 as a main course

Suggested Wine Pairing:

The Costco Italian pinot grigio. IYKYK

Ingredients: 

2 tablespoons butter

1 cup of arborio rice

4 cups of chicken stock at room temperature

1/2 cup white wine

1/2 onion, finely diced

2 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1/2 cup of peas, frozen or fresh

Parmesan cheese rind, about 2 inches will do

1/4 cup parmesan cheese, shredded

Chopped parsley for a fancy finish

Instructions:

1. In a pot over medium heat melt the butter and sauté the onions for about 5 minutes. Add the garlic and lemon zest and sauté for 1 more minute.
2. Add the Arborio rice to the mix and stir, allowing the rice to toast but not brown. Cook while stirring for about 1 minute.
3. Deglaze the pan by adding the white wine and lemon juice and stir continuously until the moisture is absorbed.
4. Add one cup of the chicken stock and stir for about a minute. Place the lid on the pot and let cook for 2 more minutes.
5. Stir in the second cup of chicken stock. Stir the mixture again for 1 minute before add the lid back on for 2 more minutes. Reduce the heat to low.
6. Stir in the remainder of the chicken stock and add the parmesan rind. Put the lid back on and allow to cook for 15 minutes over low heat.
7. After 15 minutes, check on the rice to ensure it is cooked and most of the chicken stock is absorbed. Stir in the peas and parmesan and add more stock if necessary, the mixture should not be dry like typical rice.
8. Cook for another minute to allow the peas to heat up and then remove from heat. Discard the parmesan rind and garnish with that pretty parsley.

If you like this risotto recipe, be sure to check out my decadent mushroom risotto with tomato confit and burrata cheese.