Pea Parmesan Risotto

This pea Parmesan risotto is minimal stir and turns out perfectly creamy. It’s packed full of fresh lemon zest, sweet spring peas, and sharp Parmesan cheese.

I’m thrilled to announce this year I’ll be working with American Kitchen Cookware! I’ll be doing 10 different recipes on their blog this year and I’ll be sharing (well, teasing) each one here on Nutmeg Nanny! You’ll have to head on over to the American Kitchen blog to get the FULL recipe but it will 100% be worth it! 

Risotto has always been my cooking my nemesis. I would order it anytime I was out at a restaurant but the thought of making it at home made my squirm. I have always blamed on my issues with rice. When I was young (and too impatient to cook!) I would turn the heat on high, pour my rice in and in no time the water was gone, the rice was hard and I was annoyed. So I naturally carried these rice insecurities with me to my adult life. Never once did I think to myself “oh, maybe I wasn’t really following directions and I should give that try!” Nope. Instead, I thought, “I simply can’t cook rice. I can cook just about anything in the world but rice.” I think I should have tipped myself off that was something was wrong when I could make puff pastry but I couldn’t cook rice.

Luckily I finally threw my rice making insecurities to the wind and gave the risotto a try. I have always loved how something as simple as rice can be turned into the creamiest of dishes by just a few simple ingredients. For this dish, I added lots of lemon zest to bring in a nice punch of fresh springtime flavor. I also used frozen petite sweet peas because they have the best flavor in my opinion. You can definitely use fresh sweet peas but make sure they haven’t been out of their shell for too long. The longer they are out of their shell the more starchy they become. That’s why I usually pick frozen since they are shelled and frozen almost immediately.

The pea Parmesan risotto dish is pretty low maintenance but you do have to stir it just a little bit. After it cooks you simply stir to make it creamy and add in your sweet peas, Parmesan, and lemon zest. You can really go as heavy or as light as you like with the lemon zest but I personally love it a bit on the heavy side. It really adds a nice lightness to the dish that screams spring.

Obviously, this dish makes a pretty stellar side dish BUT if you throw in some grilled chicken you just made yourself a fantastic one-pot meal! {The rice will set up a bit as it sits so you can thin it out with a little more warmed chicken stock.}

Pea Parmesan Risotto

This pea Parmesan risotto is minimal stir and turns out perfectly creamy. It's packed full of fresh lemon zest, sweet spring peas and sharp Parmesan cheese.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes


  • 7-1/2 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter, divided
  • 1 medium onion, chopped
  • 2-1/2 cups arborio rice
  • 1-1/4 cup dry white wine
  • 2 cups frozen petite peas
  • 1/3 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2 teaspoons fresh thyme leaves, more if desired
  • 1 teaspoon fresh lemon juice
  • Kosher salt, to taste
  • Cracked pepper, to taste