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!
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
Ingredients
- 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
- Fresh pea shoots
Instructions
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Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low and cover to keep warm.
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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).
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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.
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!
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.
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 :)
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!
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 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 :)
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 looks so fresh, I could eat the whole lot right now, delicious!
Thanks so much, Lucy :)
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?! :)
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!
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 :)
This is so fresh and inspiring ! Lovely photos too ! Thank you !
Thanks so much :)