Lemon Risotto with Pea Shoots

Lemon Risotto with Pea Shoots

This delicious Lemon Risotto is a wonderful meatless main dish or enjoy it as side dish with any meat, fish or seafood!

Lemon risotto is one of my favourite dishes any time of year, but this time of year, I like to freshen and lighten it up with some fresh pea shoots. It makes a delicious meatless main dish or a lovely side dish.

We are lucky here in Muskoka to have a great hydroponic greens grower, that keeps our local, small town grocery stores well stocked with shoots and sprouts of all sorts. I love the fresh flavour that sprouts brings to all kinds of dishes.

The natural lemon flavour of this dish is perfectly suited for a bit of shrimp or chicken on top, too!

Lemon Risotto with Pea Shoots - a delicious meatless main or perfect as a side dish with any meat.

Cook’s Notes for Lemon Risotto

Adjust the lemon juice/zest in this recipe to your taste. The recipe starts with a minimum amount, so you can add more as needed. Be sure to taste at the end and add salt and pepper as needed, as well.

Lemon Risotto with Pea Shoots - a delicious meatless main or perfect as a side dish with any meat.

Lemon Risotto with Pea Shoots

Lemon Risotto with Pea Shoots

Course: Main Course, Side Dish
Cuisine: American
Keyword: lemon risotto recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Energy: 467 kcal
Author: Jennifer
A delicious meatless main course or a lovely side dish with any meat. Also nice with some grilled or chicken on top!


  • 4 cups chicken broth
  • 2 Tbsp butter
  • 3 tsp olive oil
  • 1 large shallots finely diced
  • 1 1/2 cups arborio rice
  • 1/4 cup dry white wine
  • 2/3 cup freshly grated Parmesan cheese
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp grated lemon zest plus more for garnish
  • 1/2 Tbsp butter for finishing
  • 1 cup Fresh pea shoots


  1. Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low and cover to keep warm.
  2. In a large skillet over medium heat, melt 2 Tbsp. butter with olive oil. Add shallots and sauté until tender, about 5 minutes. Add rice and cooking, stirring constantly until rice is well coated with butter, about 1 minute. Add wine and stir until wine has evaporated, about 30 seconds. Add 1 ladle of warm chicken stock and simmer, stirring regularly, until absorbed. Add remaining broth 1 ladle-full at a time, allowing broth to be completely absorbed before adding more and stirring frequently until rice is creamy and tender, about 30 minutes. (Do a taste test of rice as you near the end of the chicken broth).
  3. When rice is ready, stir in cheese and 1/2 Tbsp. butter. Stir in a hand-full of pea shoots and cook, stirring, until they wilt. Stir in lemon juice and lemon zest. Season risotto with salt and pepper. Taste test and add more lemon juice and/or zest, to taste. Transfer to bowl and serve topped with fresh pea shoots.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!


Lemon Risotto with Pea Shoots - a delicious meatless main or perfect as a side dish with any meat.

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  • So glad you enjoyed it and yes, yesterday was so much more like Spring (we had that same ice storm last weekend!) We’ve earned a great Spring :)

  • I, too, am contemplating a new fridge/freezer but am stymied. I have an older model with the top door freezer…stuff gets lost always and then needs throwing out eventually! Too wasteful. It helps sometimes to put a post-it on the door when adding new stuff….sometimes!…not always! Please let us know once you have done the research and decided on a purchase. Meanwhile, I am a fan of meals for 1 or 2 without leftovers that need dealing with.

    • I’m a fan of the post-it notes, too Vivian (the neon ones ;) I will definitely keep you updated on my progress. And I’m with you on no left-overs. I’m the queen of half recipes these days!

  • love your recipes and photos , a great mistake with my french door LG $2.500.00 fridge its the most agravatingfridge I have owned. You must take everything out and place on counter to reach the back every time ! I had a sub zero much wider and less deep soooo much better if space permits Good luck on you purchase let us know what you choose thank you diana from toronto

    • Thanks Diana! That’s totally what I’m trying to avoid. In our house, if it can’t be seen, it doesn’t get eaten and if stuff is pushed way to the back, it just gets forgotten (until I clean out the fridge, that is :). So yes, wider and less deep is definitely what I’m after!

  • I always get so excited when I spot pea shoots at the farmer’s market, it feels like their season is so short. This risotto is a fabulous way to showcase them!

    • Thanks so much, Sara. The beautiful thing about our local hydroponic grower is that they are available virtually year round. It’s a great source for beautiful sprouts!

  • Oh, I’m making risotto too this weekend, Jennifer. Definitely putting a Spring bent on it as well. This looks absolutely scrumptious. I wish I was having it for lunch today. I love that we can get fresh pea shoots from local growers now. It just makes such a difference to the dish! I’m wanting to add lemon or lime to everything I cook these days!
    Looks like we’re actually going to get some warm weather this weekend. It will be nice to thaw out!

    • Thanks Tricia and have a great weekend, too! We are finally getting a nice warm weekend here, so I’ll be out enjoying it :)

  • This is the perfect spring side dish (or main!) That list of ingredients you have going on in your risotto sounds just *perfect* and the pea shoots are such a lovely ingredient!

    • Thanks Sue. I have a meat-loving hubby, too, so when I make risotto, I have it as is and I cook a pork chop or something to go with it for him :)

  • I think pea shoots are some of the prettiest, most spring-like greens I’ve ever seen. Your risotto looks so creamy and I love the idea of pairing it with shrimp! Pinning and sharing!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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