Bright, creamy, and bursting with fresh flavor, this Meyer Lemon and Green Pea Risotto is a vibrant twist on a classic comfort dish. With zesty citrus and sweet peas, it’s a lively, plant-powered meal that feels both elegant and comforting.
4 cups vegetable stock
2 Tbsp extra virgin olive oil
2 shallots, finely chopped (about 2/3 cup)
2 cloves garlic, minced
1 ¼ cups arborio rice
¾ cup dry white wine, such as pinot grigio or sauvignon blanc
1 tsp salt
Freshly ground black pepper
½ tsp saffron threads
1 Tbsp nutritional yeast
1 cup frozen green peas, defrosted
1 Tbsp freshly squeezed Meyer lemon juice
1 tsp Meyer lemon zest
In a medium saucepan, bring vegetable stock to a gentle simmer, then immediately reduce heat to lowest setting to keep warm.
In a large Dutch oven or saute pan, heat olive oil over medium heat. Add shallots and saute until tender and translucent, about 3-4 minutes. Add garlic and rice and saute an additional minute, or until fragrant. Add wine and cook, stirring, until almost all of the liquid has been absorbed into the rice, about 3 minutes.
Add in salt, black pepper, saffron and approximately ¾ cup of warmed vegetable stock (or approximately 2 ladlefuls), stirring frequently while waiting for the stock to be absorbed before adding more. Repeat, adding roughly ¾ cup stock at a time, stirring until most of the liquid has been absorbed before the next addition of stock. Cook until the rice is pleasingly al dente, and risotto is creamy, about 25-30 minutes. Add in nutritional yeast and green peas; stir until combined and warmed through, about 1 minute. Remove from heat and gently stir in Meyer lemon juice and zest. Season to taste with additional salt and black pepper, if needed. Serve immediately.
