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Lemon Risotto with Spring Peas in Large Blue Bowl
Lemon Risotto with Spring Peas
Prep Time
6 mins
Cook Time
44 mins
Total Time
50 mins
 
Servings: 5
Calories: 263 kcal
Author: Ryan Shepard
Ingredients
Instructions
  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.