Lemon & pea risotto

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Recipe by Good Food

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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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• ohlalalaura

  30 September 2008

  ohlalalaura rated and commented on this recipe

  

  Delicious. I added half an onion, 2 spring onions and a clove of garlic before adding the rice and it worked lovely. My only complaint would be that the peas were still undercooked after the whole 5 mins but that is easily resolvable by just chucking them in a minute or two before.

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• Charlie87

  18 January 2009

  Charlie87 commented on this recipe

  Never made rissoto, but sweated half an onion and some garlic before adding the rice , as suggested above an it was delicious! Everyone raved and since risotto of any kind is a firm favourite in our house...this one being the winner. I know I can have nothing in and still serve up a tasty dinner!

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• Ronniem

  17 April 2009

  Ronniem commented on this recipe

  I have now made this several times, each time it comes out perfect. I have also added asparagus tips (lovely). Is now on my list of quick and easy must do's

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• Sue D

  08 July 2009

  Sue D commented on this recipe

  Cooked the rice with some chopped spring onions in some oil rather than toasting the rice. Also added creme fraiche at the end. Very good with the additions - think you can overdo the low fat bit - I thought the latest research showed that it is responsible for the current obesity epidemic!

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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

Preparation 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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