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.
I love the fresh flavour that pea shoots 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!
Ingredients and Substitutions
Arborio Rice – arborio is classic risotto rice, but Carnaroli is another favourite. Either one would be fine here.
Lemons – regular or Meyer lemons would be fine to use for this lemon risotto.
White Wine – if you don’t have or prefer not to use white wine, simply replace with water.
Recipe Tips/h2>
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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.
Get the Recipe: Lemon Risotto with Pea Shoots
Ingredients
- 4 cups chicken broth
- 2 Tablespoons butter
- 3 teaspoons 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 Tablespoon freshly squeezed lemon juice
- 2 teaspoons grated lemon zest, plus more for garnish
- 1/2 Tablespoon butter, for finishing
- 1 cup Fresh pea shoots
Instructions
- Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low and cover to keep warm.
- 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).
- 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.
Notes
More Risotto Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This recipe is so good, the ratios are perfect so we even use it as a base for risottos with other flavoursÂ
So glad you are enjoying it, Justin :) Thanks so much!
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 :)
This was a wonderful Sunday dinner on the first actually springy Sunday of spring. Last Sunday, which was spring too, we had an ice storm! Thank you for a delicious reminder that it won’t always be winter.
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!
This is so fresh and inspiring ! Lovely photos too ! Thank you !
Thanks so much :)
I’ve never actually made risotto at home, but you’re convincing me to hurry up and get to it! This looks so so tasty. ?
Thanks Gabi and risotto is surprisingly easy to make at home. I find the stirring therapeutic :)
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 Robyn and enjoy the warmth and sunshine (there is going to be sunshine too, isn’t there?! :)
This looks so fresh, I could eat the whole lot right now, delicious!
Thanks so much, Lucy :)
I discovered pea shoots just a few years ago – they are a lovely vegetable and I can’t wait to find them again. This risotto is beautiful and sounds perfect – a wonderful meatless meal! Have a great weekend.
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 risotto is so beautiful and incredibly perfect for the season. I definitely am going to be making a risotto soon after seeing this recipe, I haven’t made one in so long!
Thanks so much, Thalia. I think you’ll enjoy it :)
Your lemony twist on risotto is so fresh and light, I’m loving this meal for spring!
Thanks so much, Laura. Now if only the weather outside would be more like Spring :)
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 Sarah :) Risotto is one of my favourite things. So many ways to cook it up!
I would eat this way every night if I could just convince my meat-loving hubby! The fresh lemon and the pea shoots are so gorgeous together :)
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!
Thanks Chris. I love pea shoots, too! They are my favourite addition to sandwiches, too.
Looks like a wonderful, fresh spring dish Jennifer. I would enjoy this with a nice piece of fish.
Thanks Mary Ann and it would be perfect with fish!