Lemon Risotto with Peas & Artichokes
This easy spring Lemon Risotto recipe is perfect Italian comfort food! It's made with creamy Parmesan cheese, peas, and artichokes.
Servings: 5
Calories: 1459kcal
Ingredients
- 2 Tbsp. olive oil
- 6 cloves garlic
- 1 onion
- 1 ½ cups Arborio rice
- ⅔ cup white wine such as Sauvignon Blanc or Pinot Grigio
- 5 cups vegetable broth
- 1 12 oz. package frozen peas
- 1 12 oz. jar marinated artichokes
- 2 lemons zest and juice
- ½ cup grated or shredded Parmesan cheese
- ½ tsp. kosher salt
- ½ tsp. pepper
Instructions
- Mince 6 cloves of garlic and 1 onion (a milder onion like white or yellow is recommended or shallots may be substituted for the onion).
- Chop 1 12 oz. jar of marinated artichokes into smaller pieces.
- Heat 5 cups of vegetable broth in a sauce pan on the stove top. It should be heated through but not boiling.
- Heat a large skillet to medium and add 2 Tbsp. olive oil. Once heated, add the minced garlic and onions. Sauté for 4-5 minutes, stirring often.
- Add 1 ½ cups Arborio rice to the skillet. Sauté 1-2 minutes, stirring often.
- Add ⅔ cups white wine to the rice. Sauté for 2-3 minutes, stirring often. The alcohol will cook off and the wine will reduce as it cooks.
- Add 1 ladle of warmed vegetable broth to the rice. Stir until incorporated. Add ½ tsp. of kosher salt and pepper. Stir until combined.
- Continue to add the broth 1 ladle at a time to the rice. Stir the rice often (but not constantly) to prevent the rice from sticking or burning. Continue to add a ladle of broth every few minutes until the rice cannot absorb any more broth. (This process takes 16-20 minutes).
- Once the rice is cooked (but not mushy) add 1 12 oz. package of frozen peas, the zest and juice of 1 lemon, the chopped marinated artichokes, and ½ cup of shredded or shaved Parmesan cheese to the skillet. Reduce the heat to low and stir until incorporated.
- Once the peas are heated and the cheese is melted the risotto is ready to serve.
- To Serve: Zest another lemon on top of the risotto and add some more Parmesan cheese. Feel free to add more salt and pepper if needed along with fresh herbs (optional).
Notes
Canned peas may be substituted for frozen peas if that's what you have on hand. Be sure to drain them first.
More lemon juice and zest may be added if you like.
Nutrition
Serving: 2cups | Calories: 1459kcal | Carbohydrates: 188g | Protein: 53g | Fat: 52g | Saturated Fat: 8g | Cholesterol: 7mg | Sodium: 3013mg | Potassium: 1992mg | Fiber: 50g | Sugar: 51g | Vitamin A: 10667IU | Vitamin C: 415mg | Calcium: 420mg | Iron: 17mg