Lemon Risotto with Peas and Mascarpone

This rich and creamy Lemon Risotto with Peas and Mascarpone is sure to impress! Made with lemon juice and zest, luscious mascarpone cheese, peas, and saffron-infused broth, this vegetarian side dish has layers of vibrant flavors everyone will love.

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blue bowl of risotto made with peas and cheese sitting next to glasses and a bottle of white wine.

Creamy lemon and pea risotto

This Lemon Risotto with Mascarpone and Peas has bright notes of zesty lemon, creamy mascarpone cheese, and is finished with peas and chives. It’s a symphony of flavor!

Risotto is always a hit in my house, whether it’s served on the side of Caprese Chicken or as the main event. As the risotto rice cooks on the stove, it’ll start to soften and tenderize as you add the warm saffron-infused broth. From there, add the brightness! White wine, lemon juice, and tangy mascarpone take this creamy risotto from good to great.

This vibrant meal is perfect for weeknight meals, dinner parties, or holiday celebrations. Want to impress your date? Serve a bowl of lemon risotto with seared scallops and a glass of champagne!

woman in a kitchen pouring white wine into a white glass.

What is risotto?

Risotto is an Italian side or main dish made by cooking Arborio rice and broth with butter, cream, cheese, white wine, and other layers of flavor. It cooks slowly on the stove and requires a lot of stirring, which can be intimidating to many people! This lemon risotto recipe is quite easy and doesn’t involve constant babysitting.

The end result is a thick and creamy pot of lemon pea risotto. The rice should be tender (al dente), bright-tasting, and with a smooth texture.

bowls of white rice and peas next to a wood board and a knife chopping shallots.

Lemon risotto ingredients

Arborio rice – There is no substitute for arborio rice. This short grain, high starch rice is used in almost all traditional risotto recipes. When it’s cooked, that starchy goodness is released and gives you an ultra-creamy and smooth risotto.

White wine – A dry white wine that you already love to drink is best in lemon risotto. I find Chardonnay to be the most complimentary!

Stock – Use chicken or vegetable stock. The secret to any perfectly cooked risotto is to use warm stock so it won’t cool the rice, oil, wine, or shallots in the skillet.

Saffron – Saffron is the world’s most expensive spice. Thankfully, you only need a pinch for this recipe! You can leave it out if you want but it does add a wonderful floral taste and gives the risotto its vibrant yellow color.

Frozen peas – These add extra texture, nutrition, and bright pops of green.

Mascarpone cheese – This creamy and smooth Italian cheese is similar to cream cheese but much milder in flavor and richer tasting. It’s stirred into the cooked risotto to give it a lush and creamy texture.

Lemon – Zested and juiced!

close up on a bottle of white wine next to a glass of white wine.

How to make lemon risotto with peas and mascarpone cheese

You’ll know this fresh and bright risotto is ready to eat when it’s thick and creamy like porridge. Test it by running a spoon along the bottom of the skillet. If the risotto flows back slowly to fill this empty space, it’s ready.

Heat the broth.
Simmer the broth and saffron in a medium saucepan over medium-high heat. Cover the pot with a lid and lower the heat so it can stay warm.
Saute the shallots.
Add the olive oil and shallots to a large skillet over medium heat. Saute until fragrant and soft.
Toast the rice and add the wine.
Stir the arborio rice in with the oil and shallots. Leave it to toast for a few minutes, then pour in the white wine.
Stir in the stock.
Once the wine has been almost fully absorbed, add a ladleful of warm stock at a time. Make sure to stir the rice very well with each ladle.
Add the peas and finish the risotto.
Add the peas and last ladle of stock at the same time. Let the peas cook and rice absorb all of the stock before turning off the heat and stirring in the mascarpone, parmesan, and lemon. Taste the rice to make sure it’s tender and cooked through, then serve with fresh chives and enjoy!

large pot filled with rice, broth, white creamy cheese, peas, and green herbs.

Make it a meal!

Add any of the following ingredients to your cooked lemon risotto to “beef” it up and transform what was once a vegetarian side dish into a filling meal:

Chicken breast
Asparagus
Mushrooms
Prawns
Crispy prosciutto
Shrimp
Fresh basil
White beans
Scallops
Capers
Feta cheese
Bacon

womans hands using a fork to scoop a bite of yellow creamy risotto from a blue bowl.

Frequently asked questions

Can you make risotto without wine?

Yes! Simply replace the white wine with more lemon juice or stock.

What do you serve with risotto?

The natural lemon flavor of this dish is perfectly suited next to seafood, steak, or chicken. Serve it with my Oven Baked Gremolata Salmon, Salmon Niçoise Salad, Oven Roasted Chicken Thighs, or Garlic Butter Ribeye Steak. Wash it all down with a glass of white wine or champagne!

Can you make risotto ahead of time?

Risotto is best when it’s fresh off the stove so I don’t recommend making it more than a few minutes ahead of serving.

How long does risotto last?

Keep any leftovers in an airtight container in the fridge for 3 to 4 days. They’re best reheated in a skillet over medium heat with a splash of warm broth or water to bring it back to its creamy consistency.

More creamy side dishes you’ll love

Did you try this Lemon Risotto with Peas and Mascarpone? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!