Lemon Leek and Pea Risotto

This bright, citrusy risotto is one of my go-to dishes for warmer weather. The leeks add a sweet, savoriness to the risotto and the lemon zest really brightens up the dish. I love serving this risotto with some pan-fried scallops to make it a full meal.

The key to this risotto is to use only the lemon rind, to add the flavors of the lemon without adding too much acidity. It is so fragrant and goes perfectly with the tender scallops. Give this risotto a try and let me know what you think in the comments below.

Print Recipe

Scallops with Lemon Leek and Pea Risotto

Bright, citrusy risotto with tender pan-fried scallops

Cook Time35 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: leek and pea risotto, lemon leek risotto, lemon risotto, scallop risotto

Servings: 2

Ingredients

• 1 cup Arborio rice
• 5 cups Chicken broth
• 3 tbsp Butter Divided
• 1-2 Leeks White part only, chopped
• 1/2 cup Peas Fresh peas preferred, frozen peas work as well.
• 2 cloves Garlic Minced
• 1/4 cup White wine I used sauvignon blanc.
• 1/4 tsp Salt
• 1/4 cup Grated parmesan cheese
• 1 Lemon Zested

Pan-fried scallops

• 6 Scallops
• Salt and pepper
• 1 tbsp Olive oil
• 1 tbsp Butter

Instructions

• Bring a small pot of water to a boil. Blanch fresh peas for 1-2 minutes, boil frozen peas about 3 minutes. Drain and rinse with cold water and set aside.
• Take scallops out of the refrigerator to bring to room temperature. Chop white part of leeks into thin pieces and mince garlic. Zest lemon and set lemon zest aside.
• Put 5 cups chicken broth in small pot over medium heat. Heat 2 tbsp butter in large sauté pan over medium high heat. Add garlic and leek, cook until leeks have softened about 4 minutes. Add arborio rice to pan and cook, stirring often for about 1-2 minutes until rice is lightly browned. Reduce heat to medium, add white wine to pan and cook until wine has mostly evaporated, about 1-2 minutes.
• Add one ladle worth of chicken broth to pan and stir, cooking until liquid has been absorbed, then add another ladle of broth. Continue until rice is al dente, about 15-20 minutes. Reduce heat to low, add peas, lemon zest (reserve a little for garnish), salt and parmesan cheese, stir to combine.
• Heat 1 tbsp olive oil in medium pan over medium high heat. Season scallops on both sides with salt and pepper. Once oil starts smoking, add scallops to pan and cook for 1-1.5 minutes, add 1 tbsp butter and flip scallops, cooking for 1-1.5 more minutes. Remove from pan and allow to rest for about 2 minutes.
• Serve risotto topped with scallops and extra lemon zest.