Creamy lemon risotto with green peas, parmesan and fresh basil
Italian Recipe

Lemon risotto with peas and basil

The lemon risotto is cooked with hot vegetable broth gradually. Peas are added shortly before the end so that they remain sweet and green; lemon juice is carefully dosed.

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Total time 40 min
Calories 525 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Stir the risotto creamy without boiling the rice softly

Roast the risotto rice first in the oil until the grains become translucent at the edge. Hot broth comes in portions so that the temperature does not drop. In the end, the mantecatura made of parmesan and cold butter provides binding; the pot is already standing next to the stove and the rice remains al dente.

Vegetarian Dinners Lunch Summer Recipes One-Pot Recipes

Recipe

Lemon risotto with peas and basil

Creamy risotto gets a light summer note through lemon, peas and basil. Parmesan and cold butter bind the rice grains only after cooking.

Ingredients

4 servings

Method

  1. 1

    Keep broth hot

    Heat vegetable broth in a pot and keep warm just below the boiling point. Prepare shallot and garlic separately.

  2. 2

    Sweat on rice

    Heat olive oil in a wide pot. Sauté the shallots for 3 minutes translucent, stir garlic briefly. Add rice and roast for 2 minutes until the grains on the edge are slightly translucent.

  3. 3

    Boil the risotto in proportion

    Deglaze with white wine and cook almost completely. Add a kelle of hot broth and stir regularly over medium heat. Only pour after the liquid is almost absorbed.

  4. 4

    Add peas and lemon

    After about 13 minutes, stir in peas and lemon abrass. Cook for another 4 to 5 minutes until the rice is al dente. Season with 2 tablespoons of lemon juice, salt and pepper.

  5. 5

    Binding risotto

    Pull the pot from the stove. Stir in the parmesan and cold butter vigorously, add some broth if necessary and leave to rest for 2 minutes. Chop the basil and add it shortly before serving.

Kitchen know-how

Tips for Lemon risotto with peas and basil

Keep broth really hot

Cold liquid interrupts the cooking process and makes the starch output uneven. Keep the broth in a second pot constantly hot.

Gradually dose lemon juice

Acid has a different effect depending on the lemon. Start with two tablespoons and add more after parmesan and butter.

Variations

How to adapt this recipe

Loosen the rice with 100 ml of hot vegetable broth and 1 tsp extra lemon juice. The rest of the preparation remains the same.

Roast 250 g pieces of asparagus separately for 6 minutes and lift them together with basil under the finished risotto.

Nutrition per serving

525kcal
72.0 gCarbohydrates
16.0 gProtein
18.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Lemon risotto with peas and basil

Carnaroli remains particularly good al dente, Arborio is more readily available and becomes very creamy. Long grain rice does not yield enough starch for the typical bond.

Risotto continues to thicken after the stove. It should flow slowly from the spoon during dressing; stir in some hot broth before serving if necessary.

It is best served fresh. For preparation you can let the rice cool on a sheet after about ten minutes of cooking time and later cook with hot broth.

Deep-frozen or fresh peas only take about five minutes. Add them towards the end so that they remain green and do not become floury.

Keep cooking

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