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Recipe Collection

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Meyer Lemon Risotto with Peas and Asparagus

Meyer Lemon Risotto with Peas and Asparagus Related:   breakfast & brunch, dairy, gluten-free, July 4th, kid-friendly, rice & grains, Shavuot, Sukkot, vegetarian

Prep time: 10-15 mins

Cook time: 1 hour

Yield: 5-6 servings

This is inspired by my fantasies of springtime. It’s a dish that incorporates the flavors and delicate vegetables of spring and is easy to pack up for a picnic supper or serve for Mother’s Day brunch.


  • 3 tablespoons extra-virgin olive oil
  • 2 yellow onions, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon fine-grain sea salt
  • 2 cups Arborio rice
  • 1 cup white wine
  • 6 cups water or vegetable stock
  • Grated zest of 4 Meyer lemons (more to taste if you like)
  • 2 cups frozen peas
  • 1 bunch asparagus, chopped, woody stems removed, and lightly steamed
  • Freshly ground black pepper
  • ½ cup grated Parmesan cheese
  • Handful of toasted pine nuts


  • Heat olive oil in a large pot and add onions, garlic and salt, sautéing until onions are translucent. Add Arborio rice and stir until coated. Add wine and simmer for 4 minutes, until most of the liquid has been absorbed. Adjust heat to bring to a simmer. Slowly add water or vegetable stock half a cup at a time. Stir frequently. This may take 45 minutes.
  • When all liquid is fully absorbed, remove from heat and stir in lemon zest, frozen peas and steamed asparagus. Garnish with plenty of black pepper, Parmesan cheese and pine nuts.

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