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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