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!

Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation 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.

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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Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation 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, sugar 4g, salt 1.04 g

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