Fresh spring risotto with leek, peas and lemon zest
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Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 502 kcal
Author: sanne

A fresh risotto with leek, spring onion, peas, garlic, parsley and lemon zest.



  • 2 tbsp olive oil extra virgin
  • 2 shallots
  • 2 cloves garlic
  • 1 leek
  • 2 spring onions
  • 125 gr frozen peas
  • 10 gr flat leaf parsley
  • 1 ltr vegetable broth
  • 300 gr risotto rice
  • 25 gr butter
  • 75 gr parmesan cheese
  • 1 tbsp lemon zest
  • pepper
  • salt


  1. finely chop the shallot. Slice the garlic, spring onions and leek. Chop the parsley. Grate the parmesan and lemon. Boil water to make 1 liter of chicken stock

  2. Heat the olive oil in a large pan on a medium heat. Add the shallots and fry till translucent. Add the garlic and fry for a few more minutes

  3. Add the rice and stir well so that all the grains are coated with a little layer of oil. Then add 1,5 soup-ladles of broth and continue to stir till all the water is absorbed

  4. Then continue to add broth one soup-ladle at a time, for 16 minutes, stir frequently and make sure you only add the next ladle when the liquid is absorbed.

  5. After 6 minutes, add the spring onion and leek. After 10 minutes add the peas, flat leaf parsley and some pepper.

  6. Remove from the heat and add the butter, lemon zest and parmesan cheese. Season with pepper and salt to your own taste. Put the lid on and let it rest for 5 minutes before you serve it.

Recipe Notes

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Nutrition Facts
Fresh spring risotto with leek, peas and lemon zest
Amount Per Serving (1 plate)
Calories 502 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 26mg 9%
Sodium 357mg 15%
Potassium 262mg 7%
Total Carbohydrates 71g 24%
Dietary Fiber 4g 16%
Sugars 4g
Protein 14g 28%
Vitamin A 23.7%
Vitamin C 27.9%
Calcium 25.8%
Iron 25.8%
* Percent Daily Values are based on a 2000 calorie diet.