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Risotto with Peas and Lemon

Brighten rich, creamy risotto with the springtime flavors of fresh peas and lemon zest.


2 Tbsp. olive oil

1/2 cup Ready-Set-Serve Diced Onions

1/2 cup Markon First Crop (MFC) Mushrooms, diced

2 cups Arborio rice

Juice and zest of one MFC Lemon

5 cups vegetable stock, hot

1 cup fresh peas

4 soft-boiled eggs, halved

2 Tbsp. Parmesan cheese, shaved

Salt and pepper, to taste


Heat olive oil in skillet. Add onions and mushrooms; cook until translucent. Add rice and lemon zest and cook for one minute while stirring. Add lemon juice and cook on medium until nearly evaporated; continue to add stock one cup at a time, still stirring, until liquid cooks off. When all liquid is incorporated and rice is tender (approximately 30 minutes), add peas, Parmesan cheese, salt, and pepper. Plate with halved egg on top. Garnish with chives (optional).