Lemon & pea risotto
- Preparation and cooking time
- Serves 2
- 200g risotto rice
- 850g hot vegetable stock
- 50g frozen garden pea or petit pois
- 50g parmesan (or vegetarian substitute), grated, plus extra to serve
- juice and zest 1⁄2 lemon
- 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.