Lemon & pea risotto

Lemon & pea risotto

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(18 ratings)

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Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

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!

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
477
protein
20g
carbs
84g
fat
9g
saturates
5g
fibre
5g
sugar
4g
salt
1.04g

Ingredients

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

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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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Comments

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emmas29's picture
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I started with a smallish sliced onion sautéed in olive oil with the rice, then a glass of white wine followed by chicken stock (I didn't have veg to hand). I added asparagus tips and frozen peas..My lemon was on the small side so I didn't find it overpowering at all - I actually used the zest of the entire lemon and it added a lovely fresh tang. My mother is recovering from major surgery and has little appetite, but she loved this rizotto. I will definitely be making it again!!!

rockygal's picture

Awesome recipe! Easy, cheap and super delicious.

ambrereton's picture
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Pretty good but a few allterations I made: I popped in a small onion and about half a leek which had been knocking around the fridge, sweated with olive oil before adding the rice.
I found the amount of both lemon and parmesan really overpowering- half the amounts would have done (especially parmesan!! I didn't use the full amount and it was still really strong).

Other than that, a great basic recipe- just needs a few tweaks.

shacks's picture
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Lovely - used red oion as it was all I had in and thought the coulor it added was great!

nataliasupernova's picture
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A good basic and cheap risotto recipe, I found most of the quantities and timings to be spot on, but like most others, I started off frying some shallots in olive oil for depth of flavour, and personally didn't want it overpoweringly lemony, so just used half to taste. A handful of chopped fresh mint at the end was a nice addition. Pretty good!

ms_diva88's picture

Very simple and quick but I'd recommend a few alterations. I used an onion, sweated in a little olive oil to give extra flavour and would definitely say that 50g parmesan is a bit too much! I found this overpowered the flavour and made the consistency a little gloopy, would probably be perfect with only half this amount. I also ended up adding double the amount of lemon, although it does depend on taste- my partner was happy with lemon slices on the side so he could add even more.

cookiewatkins's picture

Really delicious, very light and will make this many more times

debbieharryxxx's picture
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Made this with grilled rainbow trout, delicious! Very simple to make if you follow the recipe, I think I cooked the rice for a little longer but turned out perfectly in the end :) I also added some onion - would recommend with fish or chicken!

julietulip's picture
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Very nice ... I started it off by frying onion, garlic and chopped courgette in a little olive oil, then adding rice and some white wine ... then followed the recipe as above. Lovely light and summery ... but hubby said a little too lemony for his taste .... but then again, I think I added a little extra lemon to make it to my taste!!! Delicious!!! Nice, light and summery risotto! Especiallyt with fresh peas from the garden!! Yum

ievasaule's picture
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This was quite nice, certainly easy. I would put less lemon zest in it, too lemony for me.

phantom's picture
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So easy to make, and nice and cheap too - usually only have to pick up a lemon!

julievalighton's picture
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This is a real favourite with this family. A lovely fresh tasting risotto and delicious with a seared seasoned chicken breast on top

mcclure_ta's picture

I added some chopped onion and fresh thyme, it was delicous!

graemebruce1977's picture

Hubby is not a cook but he tried this recipe and it was delicious. Great served with roasted chicken breast!

ajlinnell's picture

It was delicious but the cooking time is way out. You say 5 minutes at the beginning but it takes at least 30 minutes. I reckon it took me nearly an hour in all - but it was worth it.

natvy1983's picture
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Very nice! I have swapped 50 ml of stock for white wine at the beginning... gives a bit more taste!

suedip's picture

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!

louis8's picture

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

charlie87's picture

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!

ohlalalaura's picture
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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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