Lemon Risotto with Spring Peas

Ryan Shepard - The Upside Blog


When Arborio rice is slowly stirred to al dente with vegetable broth and just the right ingredients, it becomes next-level – creamy, bright and bursting with flavor! You’ll want to add this lemon risotto to your recipe rotation and experiment with adding more veggies, greens or toppings as the mood strikes. It never disappoints.

Lemon Risotto with Spring Peas in Large Blue Bowl

Lemon Risotto with Spring Peas in Large Blue Bowl
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Lemon Risotto with Spring Peas

Prep Time 6 minutes
Cook Time 44 minutes
Total Time 50 minutes
Servings 5
Calories 263 kcal
Author Ryan Shepard



  1. In small pot on medium-low heat, bring vegetable broth to simmer and cover.
  2. In large pot over medium heat, heat butter and avocado oil. Add onions and cook 6 minutes. Add garlic and cook until fragrant, about 2 minutes.
  3. Add uncooked rice and stir to toast 1 minute. (Note: Avoid browning rice). Add white wine and cook until liquid is absorbed.
  4. Over medium/medium-low heat, slowly pour in 1/2 cup hot vegetable broth and stir until mostly absorbed. Repeat adding about ½ cup broth about every 3 minutes, stirring constantly, until rice absorbs all liquid, about 35 minutes. Stir in peas about 10 minutes before risotto is done.
  5. Once rice is al dente, stir in parmesan cheese and lemon juice and top with lemon zest. Serve warm in bowl.

Chef’s tip: Try it with micro greens, grilled asparagus and blackened tofu, tempeh or other protein.

Recipe Notes

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Nutrition Facts
Lemon Risotto with Spring Peas
Amount Per Serving
Calories 263 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 7mg2%
Sodium 694mg29%
Potassium 201mg6%
Carbohydrates 28g9%
Fiber 4g16%
Sugar 5g6%
Protein 8g16%
Vitamin A 966IU19%
Vitamin C 24mg29%
Calcium 142mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.