Lemon-Dill Spring Pea Risotto
Creamy arborio rice cooked slowly with fresh spring peas and zesty dill, finished with a vibrant lemon infusion for a dish that embodies spring's freshness. This Italian-inspired one-pot recipe (vegetarian), ready in about 35 minutes, pairs arborio rice, vegetable broth, fresh peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups arborio rice
- 4 cups, kept warm vegetable broth
- 1 cup fresh peas
- 1/2 cup, finely chopped fresh dill
- 1/4 cup, finely chopped shallot
- 1/4 cup dry white wine
- 1/2 cup grated parmesan cheese
- 2 tbsp extra virgin olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1/4 cup chopped shallot and cook for 2 minutes until softened and golden, stirring constantly.
- Step 2: Stir in 1 1/2 cups arborio rice and cook for 1 minute until grains are translucent and coated in oil.
- Step 3: Pour in 1/4 cup dry white wine and stir until evaporated, about 2 minutes, until rice is glossy and liquid is absorbed.
- Step 4: Add warm vegetable broth, one ladle (1/2 cup) at a time, stirring constantly until each addition is absorbed before adding more. Cook for 18 minutes until rice is creamy and al dente.
- Step 5: Stir in 1 cup fresh peas and cook for 2 minutes until peas are heated through and vibrant. Remove from heat, stir in 1/2 cup fresh dill, 1/2 cup grated parmesan, and 1/2 tsp salt. Let rest for 3 minutes before serving.
Frequently asked questions
How long does Lemon-Dill Spring Pea Risotto take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Spring Pea Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Lemon-Dill Spring Pea Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Spring Pea Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Dill Spring Pea Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
