Perfect Lemon Chicken and Pea Risotto


Lemon chicken and pea risotto is a delightful dish that combines the tangy flavors of lemon with the creamy texture of arborio rice. The dish is typically made by simmering chicken stock with arborio rice until it becomes creamy, and then add in diced chicken and sweet peas for a burst of flavor and color.

Perfect Lemon Chicken and Pea Risotto

How To Make:

To start, you will need to heat up some olive oil in a large skillet or Dutch oven over medium heat. Once the oil is hot, add in some diced onions and garlic and sauté until they become fragrant and tender. Then, add in the arborio rice and stir until it is coated in the oil and lightly toasted.

Next, slowly add in the chicken stock, one ladleful at a time, stirring constantly until the rice has absorbed the liquid. Repeat this process until the rice is cooked through and has a creamy texture.

While the risotto is cooking, season some chicken breast with salt, pepper, and lemon zest. Heat up another skillet over medium-high heat and add in the chicken, cooking until it is golden brown on both sides and fully cooked through.

Once the risotto is cooked, stir in some freshly grated parmesan cheese and lemon juice, along with the cooked chicken and sweet peas. Serve hot, garnished with fresh herbs like parsley or basil.

Tips and Variations:

Use a good quality arborio rice: The type of rice you use is crucial to making a creamy and flavorful risotto. Look for arborio rice, a short-grain variety with a high starch content that contributes to the texture's creamy appearance.

Keep stirring: Risotto requires constant stirring to release the starch from the rice and create a creamy texture. Make sure to keep stirring throughout the cooking process, and don't be tempted to leave it unattended.

Don't overcook the chicken: To ensure your chicken is tender and juicy, don't overcook it. Cook it until it is just browned on the outside and fully cooked through.

Add the peas at the end: To keep the peas from becoming mushy and losing their vibrant color, add them to the risotto during the last few minutes of cooking.

Adjust the seasoning: Taste your risotto before serving and adjust the seasoning as needed with salt, pepper, and lemon juice.


Perfect Lemon Chicken and Pea Risotto

Add some white wine to the risotto: For an extra depth of flavor, you can add some white wine to the risotto while it's cooking. Simply pour in a cup of dry white wine along with the chicken stock, and stir until the liquid is absorbed.

Try different vegetables: While peas are a classic addition to lemon chicken risotto, you can also add other vegetables to the dish to make it more nutritious and colorful. Some great options include asparagus, spinach, mushrooms, or roasted red peppers.

Use different meats: If you're not a fan of chicken, you can also use other types of meat in your risotto, such as shrimp, scallops, or even sausage.

Use homemade chicken stock: If you have the time, making your own chicken stock can take the flavor of your risotto to the next level. Simply simmer some chicken bones, vegetables, and herbs in water for a few hours, strain the liquid, and use it as the base for your risotto.

Finish with fresh herbs and lemon zest: Before serving, sprinkle some fresh herbs like parsley, basil, or thyme over the top of your risotto, along with some lemon zest, for an extra burst of flavor.


  • 2 chicken breasts, diced
  • 2 cups Arborio rice
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1/2 cup dry white wine
  • 1 lemon, zest, and juice
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Perfect Lemon Chicken and Pea Risotto



In a large pan set over medium heat, the olive oil should be warmed. Add the diced chicken and cook for 5-7 minutes or until browned on all sides. Remove from the pan and set aside.

In the same pan, add the onion and garlic and cook for 2-3 minutes until the onion is translucent.

Add the Arborio rice and stir to coat with the oil in the pan. Cook the rice for 2 to 3 minutes, or until it is just starting to toast.

Pour in the white wine and cook until it is mostly absorbed by the rice.

One ladle at a time, start adding the chicken stock. Stir regularly and wait until the broth has been mostly absorbed before adding more.

After about 15-20 minutes, add the frozen peas and continue adding broth until the rice is cooked and the risotto is creamy.

Add the lemon juice and zest to the risotto and give it a good stir.

Add the cooked chicken and Parmesan cheese to the pan and stir until the cheese is melted and the chicken is heated through.

Season with salt and pepper to taste.

If preferred, top with more Parmesan cheese and lemon wedges before serving.