There’s something special about recipes that celebrate simple, seasonal ingredients. This creamy rice and pea dish is the perfect example — bright, comforting, and incredibly fresh all at once.

Sweet green peas bring a pop of color and natural sweetness, while lemon zest adds just enough brightness to balance the richness of the rice. It’s the kind of dish that feels both effortless and elegant, making it perfect for a relaxed spring dinner, a light lunch, or a beautiful side for entertaining.

The best part? It comes together with just a handful of ingredients, letting the natural flavors shine. Fresh peas, citrus, and a creamy base create a dish that feels comforting without being heavy — exactly the kind of cooking that defines the transition into spring.

This dish proves that a few simple ingredients can come together to create something truly satisfying. The combination of creamy rice, sweet peas, and bright lemon keeps every bite light, fresh, and full of flavor.

Whether you’re serving it as a comforting main or a vibrant side dish, it’s a recipe that feels just right for spring cooking.

Below you’ll find the full recipe so you can bring this bright and simple dish to your table.

Serves: 4

Ingredients

1 quart low sodium chicken broth or vegetable broth

3 tablespoons salted butter, cut into 1 tablespoon pieces divided

1 small yellow onion, chopped

Salt

Pepper

1 cup Arborio rice

1 1/2 cups frozen peas, thawed and patted dry (you can use fresh peas if you can find them)

2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice

1/2 cup grated parmesan cheese

Finely chopped basil, parsley or mint to serve

Directions

In a medium saucepan over medium, bring the broth and 2 cups water, covered, to a simmer; reduce to low to keep warm.

In a large saucepan over medium, melt 2 tablespoons butter. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Add 3 cups of the hot broth mixture and bring to a boil over medium-high. Reduce to medium and cook, stirring often and briskly, until most of the liquid is absorbed, 10 to 12 minutes; adjust the heat as needed to maintain a vigorous simmer.

Cook, adding ¼ cup of the broth at a time, until the rice is al dente and loose but not soupy, another 8 to 10 minutes. You may not need all of the broth. Off heat, stir in the remaining 1 tablespoon butter, the peas, lemon zest and juice, and Parmesan. Taste and season with salt and pepper. Serve sprinkled with parsley and additional Parmesan.