Lemon & pea risotto

Lemon & pea risotto

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(24 ratings)

Prep: 5 mins Cook: 5 mins


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
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  • 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



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

  • juice and zest 1⁄2 lemon



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


  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.

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Comments, questions and tips

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18th Jun, 2011
This was quite nice, certainly easy. I would put less lemon zest in it, too lemony for me.
9th Mar, 2011
So easy to make, and nice and cheap too - usually only have to pick up a lemon!
23rd Feb, 2011
This is a real favourite with this family. A lovely fresh tasting risotto and delicious with a seared seasoned chicken breast on top
12th Jan, 2011
I added some chopped onion and fresh thyme, it was delicous!
16th Aug, 2010
Hubby is not a cook but he tried this recipe and it was delicious. Great served with roasted chicken breast!
13th Jul, 2010
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.
1st Jun, 2010
Very nice! I have swapped 50 ml of stock for white wine at the beginning... gives a bit more taste!
8th Jul, 2009
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!
17th Apr, 2009
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
18th Jan, 2009
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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