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Nutrition: per serving

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

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Comments, questions and tips (5)

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Overall rating

A star rating of 4 out of 5.7 ratings
Kirsty Abbott avatar

Kirsty Abbott

A star rating of 5 out of 5.

This receipt was lush! I loved everything about it.

CarlaS26

A star rating of 3 out of 5.

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…

lemonmelts

A star rating of 4 out of 5.

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

what`s wrong with flakes? quicker and much less hassle than grating frozen chillies.

georgelikescake

A star rating of 4 out of 5.

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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