Lemon & pea risotto

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Good Food

5 ratings

Some people would make this again

Recipe by Good Food

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Tested

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, salt 1.04 g

Latest comments and suggestions

• Gem

  13 March 2008

  Gem rated and commented on this recipe

  

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

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• Sam Baker

  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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• extra_strong_mint

  29 March 2008

  extra_strong_mint rated and commented on this recipe

  

  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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• Frantic Flapjack

  10 April 2008

  Frantic Flapjack rated and commented on this recipe

  

  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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• Mrs Pellow

  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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• josie

  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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• Le Haggis

  04 May 2008

  Le Haggis rated and commented on this recipe

  

  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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• abs

  07 June 2008

  abs rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 5 mins

Cook 5 mins

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

Per serving

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

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