Lemon & pea risotto

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!

Recipe uploaded by

3
 stars 5 ratings

Some people would make this again

Recipe by Good Food

Tested

Difficulty and servings

Easy

Serves 2

Easily doubled

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 mins

Vegetarian

Vegetarian, Low-fat

Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, March 2008.

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Per serving

477 kcalories, protein 20g, carbohydrate 84g, fat 9 g, saturated fat 5g, fibre 5g, salt 1.04 g

Latest comments and suggestions

  • Binder photo Gem

    13 March 2008

    Gem rated and commented on this recipe

    3 stars

    This was easy to make and tasted lovely. I would def make this again.

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  • 16 March 2008

    Sam Baker commented on this recipe

    Very quick and easy to make, excellent after a days work. Would definately do this again.

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  • 29 March 2008

    extra_strong_mint rated and commented on this recipe

    4 stars

    This was really lovely. I used fresh peas rather than frozen and they were delicious. Would definitely make this again...and again.

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  • 10 April 2008

    Frantic Flapjack rated and commented on this recipe

    2 stars

    I don't know where I went wrong with this one, but it turned out a stodgy mess - one lump or two??

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  • 29 April 2008

    Mrs Pellow commented on this recipe

    Would using Mint rather than Lemon at the end work just as well?

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  • 30 April 2008

    josie commented on this recipe

    I tried this recipe yesterday. Its very easy to do and can be done in a very short time. Half of the amount of peas to be used was replaced with fresh broad beans. The taste was lovely. Thank you.

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  • 04 May 2008

    Le Haggis rated and commented on this recipe

    4 stars

    This is really yummy. Try sweating a shallot and some thyme before adding the rice for added depth of flavour. Delicious...

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  • Binder photo abs

    07 June 2008

    abs rated and commented on this recipe

    2 stars

    I wasn't so pleased with this one, it wasn't that tasty and a bit stodgy although I followed the recipe fully..

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Difficulty and servings

Easy

Serves 2

Easily doubled

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 mins

Vegetarian

Vegetarian, Low-fat

Ingredients

  • 200g risotto rice
  • 850g hot vegetable stock
  • 50g frozen garden peas or petit pois
  • 50g parmesan , grated, plus extra to serve
  • juice and zest 1⁄2 lemon
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Per serving

477 kcalories, protein 20g, carbohydrate 84g, fat 9 g, saturated fat 5g, fibre 5g, salt 1.04 g

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