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Lemony Pea Risotto Recipe


2        cups Arborio rice

3        cups shelled Burpee Early peas

1        large shallot, minced

1        large lemon (rind and juice)

4        tablespoons olive oil

½   cup finely chopped Italian flat leaf parsley

2        pats butter

salt and pepper, or “Miryana’s seasoned salt”



In the hot olive oil, pour rice, peas and shallots, coat all with the oil. Add fine lemon rind and pour in the juice of the lemon. Cover with warm water, and keep adding water as it is absorbed. You will need approximately 4 cups plus water. In the last cup of water added, mix the chopped parsley and add it to the risotto. Season and add the pats of butter.

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Gardening Tip of the Day

  • Tailor the menu at your bird feeders to discourage unwanted visitors. Thistle seed attracts finches, pine siskins and redpolls, but most sparrows, squirrels and blackbirds do not care for it.
    Safflower seed attracts cardinals and discourages squirrels and sparrows. To discourage pigeons avoid ground feeding and use seed mixes without cracked corn.
    Before filling feeders for the first time this fall, thoroughly clean them using a 10% bleach to water solution. Do the same for birdbaths and houses.