The BBC Good Food logo
Lemon & pea risotto

Lemon & pea risotto

By
A star rating of 4.2 out of 5.35 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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!

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal477
fat9g
saturates5g
carbs84g
sugars4g
fibre5g
protein20g
low insalt1.04g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.35 ratings
Advertisement
Advertisement
Advertisement

Sponsored content