Nutrition and extra info
- Healthy
- Vegetarian
Nutrition: per serving
- kcal747
- fat14g
- saturates4g
- carbs108g
- sugars10g
- fibre16g
- protein39g
- salt1.8g
Ingredients
- 1 tbsp vegetable oil, plus a drizzle
- 1 onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, crushed
- 200g 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
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- juice and zest 1 lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 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
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
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.
Remove the risotto from the heat, stir in the peas, cheese and a squeeze of lemon juice, then season well.
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.
Comments, questions and tips