Lemon Parmesan Risotto with Peas

Paired with Sterling April Wine Club Releases

Spring calls for bright flavors, fresh ingredients, and wines that bring everything into balance. This Lemon Parmesan Risotto with Peas delivers creamy texture, citrus lift, and savory depth, making it a natural match for Sterling’s April wine club selections:

• 2021 Malvasia Bianca

• 2019 Reserve Calistoga Cabernet Sauvignon

Whether you prefer a crisp aromatic white or a structured Napa Valley Cabernet, this dish adapts beautifully to both styles.

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Recipe Overview

• Yield: 5 servings

• Prep Time: 5 minutes

• Cook Time: 30 minutes

• Total Time: 35 minutes

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Ingredients

• 5 ½ cups low sodium chicken stock

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 1 shallot or small yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 cups arborio rice

• Zest of 1 lemon

• ½ cup freshly grated Parmesan cheese

• Juice of 1 lemon

• ½ cup frozen peas

• Salt and freshly ground pepper to taste

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Instructions

1. Heat the chicken stock in a medium saucepan until steaming. Reduce to low heat and keep warm.

2. In a large skillet, melt the butter with the olive oil over medium heat. Add the shallot or onion and sauté for about 8 minutes until soft and lightly golden.

3. Add the garlic and cook for 1 minute until fragrant.

4. Stir in the arborio rice and lemon zest. Cook for 1 to 2 minutes until the rice turns slightly translucent.

5. Add the warm stock ½ cup at a time, stirring continuously. Allow each addition to absorb before adding more. Continue until the rice is creamy and tender, about 20 minutes.

6. Stir in the Parmesan, lemon juice, and peas. Cook for about 4 minutes until the peas are warmed through.

7. Season with salt and pepper to taste. Garnish as desired and serve immediately.

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Wine Pairing Guide

2021 Malvasia Bianca

This aromatic white wine brings floral notes, citrus brightness, and refreshing acidity that mirror the lemon zest in the risotto. Its crisp profile cuts through the richness of Parmesan while enhancing the sweetness of the peas.

Best for:

• Lighter spring meals

• Patio dining

• Bright, citrus-driven dishes

2019 Reserve Calistoga Cabernet Sauvignon

For a richer pairing, this Napa Valley Cabernet Sauvignon adds structure and depth. Its dark fruit and polished tannins contrast beautifully with the creamy risotto, while the savory notes complement the Parmesan.

Best for:

• Evening dinners

• Hearty spring gatherings

• Guests who prefer bold reds

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Why Risotto Works with Both White and Red Wine

Creamy risotto acts as a neutral canvas. Its richness allows crisp whites to shine while its savory depth supports structured reds. The lemon and peas add freshness that keeps the dish balanced regardless of wine style.

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Frequently Asked Questions

Can I make this risotto vegetarian?

Yes. Substitute vegetable stock for chicken stock without affecting the texture or pairing potential.

What type of rice should I use for risotto?

Arborio rice is ideal due to its high starch content, which creates the creamy consistency.

Can I prepare risotto in advance?

Risotto is best served immediately. If needed, cook slightly under al dente and finish with stock and cheese just before serving.

Which wine pairing is more versatile for guests?

Malvasia Bianca is typically more universally approachable, while the Reserve Calistoga Cabernet appeals to red wine lovers.