Creamy Pea and Lentil Risotto
A rich, velvety risotto made with Arborio rice, sweet green peas, and hearty lentils. This dish blends the creaminess of traditional Italian risotto with the earthy, protein-packed goodness of lentils. Perfect as a vegetarian main course or a hearty side.
⏱ Time
Prep: 10 minutes
Cook: 35–40 minutes
Total: ~45–50 minutes
Ingredients
1 cup Arborio rice (or other risotto rice)
½ cup dried green or brown lentils (or 1 cup cooked lentils)
1 cup green peas (fresh or frozen)
1 small onion, finely chopped
2 garlic cloves, minced
4 cups vegetable broth (kept warm)
½ cup dry white wine (optional, can replace with broth)
2 tbsp olive oil
½ cup grated Parmesan (or Pecorino; optional for vegan, use nutritional yeast)
2 tbsp mascarpone or cream (optional, for extra creaminess)
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Lemon zest (optional, for brightness)
Instructions
1. Cook lentils: Rinse lentils, then simmer in a small pot of salted water for 15–20 minutes until tender but not mushy. Drain and set aside. (Skip if using pre-cooked lentils.)
2. Sauté base: In a large pan, heat olive oil/butter. Add onion and cook until translucent, about 5 minutes. Stir in garlic.
3. Toast rice: Add Arborio rice and cook for 1–2 minutes until lightly translucent.
4. Deglaze: Pour in white wine and stir until absorbed (skip if not using).
5. Cook risotto: Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18–20 minutes until rice is creamy and al dente.
6. Add veggies: Stir in cooked lentils and peas. Cook 3–4 minutes until heated through.
7. Finish: Remove from heat. Stir in Parmesan and mascarpone/cream (if using). Season with salt, pepper, and lemon zest.
8. Serve: Garnish with parsley and extra Parmesan. Serve warm.
Notes & Tips
Stir frequently — this releases starch and creates the creaminess.
Use green lentils for a firmer texture, or red lentils if you prefer them to melt into the risotto.
A splash of lemon juice brightens the dish at the end.
For vegan: use olive oil and nutritional yeast instead of butter and Parmesan.
❓ frequently asked questions FAQ
Q: Can I make this ahead of time?
Risotto is best fresh, but you can reheat with a splash of broth or water to loosen it.
Q: Can I use canned lentils?
Yes — just rinse and drain before adding at step 6.
Q: Can I add more veggies?
Absolutely — spinach, asparagus, or mushrooms pair beautifully.
Nutrition information
Calories: ~370 kcal
Carbs: 58g
Protein: 14g
Fat: 10g
Fiber: 7g