Luminous Lemon Risotto with Peas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy yet light risotto infused with bright lemon zest and fresh peas, finished with a touch of butter for a velvety finish. This Italian-inspired rice and grain recipe, ready in about 50 minutes, pairs arborio rice, lemon zest, lemon juice 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.

Prep: 30 min Cook: 20 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves, sauté for 3 minutes until softened.
  2. Step 2: Add 1 1/2 cups arborio rice and stir to coat with the butter and oil. Cook for 2 minutes until the rice is lightly toasted.
  3. Step 3: Pour in 1/2 cup white wine and stir until fully absorbed. Begin adding 4 cups vegetable broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next. This should take about 20 minutes.
  4. Step 4: After 15 minutes of cooking, stir in 1 cup frozen peas and 2 tbsp lemon zest. Continue cooking until the rice is al dente.
  5. Step 5: Remove from heat. Stir in 1 tbsp lemon juice, 2 tbsp butter, and 1/2 cup grated parmesan. Season with 1/2 tsp salt and mix until the risotto is creamy and glossy.
  6. Step 6: Serve immediately, garnished with additional lemon zest and a drizzle of olive oil.

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