Lemon & pea risotto
With just five ingredients this risotto is simple to whip up after a hard day's work, or better still, get someone else to cook it for you!
6
ratings
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Vegetarian, Low-fat
- Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
- Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.
Per serving
477 kcalories, protein 20g, carbohydrate 84g, fat 9 g, saturated fat 5g, fibre 5g, sugar 4g, salt 1.04 g
Recipe from Good Food magazine, March 2008.
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http://www.bbcgoodfood.com/recipes/5612/
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Ingredients
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3
ratings
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Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Vegetarian, Low-fat
Ingredients
Per serving
477 kcalories, protein 20g, carbohydrate 84g, fat 9 g, saturated fat 5g, fibre 5g, sugar 4g, salt 1.04 g
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