Lemon & pea risotto

Latest comments and suggestions

Results 21-26

• DebbieHarryxxx

  02 September 2011

  DebbieHarryxxx rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cookie

  22 March 2012

  Cookie commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katy

  23 May 2012

  Katy commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Supernova

  07 June 2012

  Supernova rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shacks

  03 August 2012

  Shacks rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amBrereton

  17 March 2013

  amBrereton rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5612/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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 (or vegetarian substitute), 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, sugar 4g, salt 1.04 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.