Name: Easy peasy risotto with chilli & mint crumbs
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tbsp vegetable oil plus a drizzle; 1 onion chopped; 3 garlic cloves crushed; 200g risotto rice; 1l hot chicken or vegetable stock; 300g frozen peas; 25g Italian-style hard cheese (pecorino, parmesan or vegetarian alternative), grated; juice and zest 1 lemon; 2 slices leftover bread (a few days old is best); 2 frozen red chillies (deseeded if you don't like it too hot), see tip, below left; small bunch mint chopped

Home
Recipes
Easy peasy risotto with chilli & mint crumbs

Easy peasy risotto with chilli & mint crumbs

Cassie Best

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 45 mins

A star rating of 4.2 out of 5.8 ratingsRate

loading...

This cheap pea risotto doesn't skimp on flavour, with lemon zest and Italian-style hard cheese, such as pecorino or Parmesan

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spicy garlic bread

A star rating of 5 out of 5.4 ratings

Cep, rocket & Parmesan salad

A star rating of 4.7 out of 5.9 ratings

Artichoke & pecorino bruschetta

A star rating of 4.6 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil

plus a drizzle
1 onion

chopped
3 garlic cloves

crushed
200g risotto rice
1l hot chicken or vegetable stock
300g frozen peas
25g Italian-style hard cheese (pecorino, parmesan

or vegetarian alternative), grated
juice and zest 1 lemon
2 slices leftover bread

(a few days old is best)
2 frozen red chillies

(deseeded if you don't like it too hot), see tip, below left
small bunch mint

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal747
fat14g

low
saturates4g
carbs108g
sugars10g
fibre16g
protein39g
salt1.8g

Method

step 1

Heat the oil in a large pan. Add the onion and cook for 5 mins, then add the garlic. Stir in the rice for 1-2 mins, then add the stock, a little at a time, stirring continuously until the rice is nearly cooked and the stock has all been absorbed – this will take about 20 mins. Meanwhile, tip the peas into a colander and run under the hot water tap until defrosted. Drain well, tip into a bowl and roughly mash with a potato masher.
step 2

Remove the risotto from the heat, stir in the peas, cheese and a squeeze of lemon juice, then season well.
step 3

Grate the bread on a box grater into chunky crumbs. On the finer side of the grater, grate the chilli. Heat a drizzle of oil in a frying pan, add the chilli, lemon zest and crumbs and cook for 2 mins until crispy, then add the mint and sprinkle over the risotto before serving.

RECIPE TIPS

FROZEN CHILLIES

The chillies are easier to grate from frozen and will keep in the freezer for months.

Recipe from Good Food magazine, October 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now