Lemon & pea risotto

Lemon & pea risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

Prep: 5 mins Cook: 5 mins

Easy

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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal477
  • fat9g
  • saturates5g
  • carbs84g
  • sugars4g
  • fibre5g
  • protein20g
  • salt1.04g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 850g hot vegetable stock
  • 50g frozen garden pea or petit pois
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 50g parmesan (or vegetarian substitute), grated, plus extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • juice and zest 1⁄2 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kirstensmith
7th Feb, 2015
3.8
This was my first attempt at risotto and my Dad, who is a real foodie, said it was excellent. My only criticism was that it was too lemony. I like lemon but it was a bit over powering. I will definitely make it again but with half the juice
emmas29
26th Mar, 2014
5.05
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
14th Jul, 2013
Awesome recipe! Easy, cheap and super delicious.
ambrereton
17th Mar, 2013
3.05
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
3rd Aug, 2012
5.05
Lovely - used red oion as it was all I had in and thought the coulor it added was great!
nataliasupernova
7th Jun, 2012
4.05
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
23rd May, 2012
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
22nd Mar, 2012
Really delicious, very light and will make this many more times
debbieharryxxx
2nd Sep, 2011
5.05
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
20th Jul, 2011
4.05
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.