Easy peasy risotto with chilli & mint crumbs

Easy peasy risotto with chilli & mint crumbs

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(4 ratings)

Prep: 5 mins Cook: 45 mins

Easy

Serves 2
This cheap pea risotto doesn't skimp on flavour, with lemon zest and Italian-style hard cheese, such as pecorino or Parmesan

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal747
  • fat14g
  • saturates4g
  • carbs108g
  • sugars10g
  • fibre16g
  • protein39g
  • salt1.8g
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Ingredients

  • 1 tbsp vegetable oil, plus a drizzle
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, crushed
  • 200g risotto rice
    Risotto rice

    Risotto rice

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

  • 1l hot chicken or vegetable stock
  • 300g frozen peas
  • 25g Italian-style hard cheese (pecorino, Parmesan or vegetarian alternative), grated
    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 lemon
    Lemon

    Lemon

    le-mon

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

  • 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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

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

  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.

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Comments, questions and tips

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CarlaS26
31st Mar, 2016
2.55
This risotto was ok, I was expecting it to be better than it was. I halved the amount of peas as I felt like 300g was going to be too much. the chilli brought out a nice flavour however I don't think I would bother with the breadcrumbs, not sure why but they didn't really work for me they were in clumps and I could only taste the lemon on them. would make again without the breadcrumbs, good to try it out though.
lemonmelts
7th Nov, 2014
3.8
Very tasty and easy to make. Tried the bread topping and it was OK but won't bother next time - risotto doesn't really need a bready topping.
whats4t
8th Oct, 2014
what`s wrong with flakes? quicker and much less hassle than grating frozen chillies.
georgelikescake
5th Oct, 2014
3.8
Made this last night, my first time making a risotto. Very nice and pretty tasty but it didn't blow my mind. I made the recipe for 3 but it actually made 4 large portions, so I would expect the original recipe for 2 to make 3 generous helpings.
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