Lemon & pea risotto
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.3 out of 5.49 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal477
-
fat9g
-
saturates5g
-
carbs84g
-
sugars4g
-
fibre5g
-
protein20g
-
salt1.04g
low
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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
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A star rating of 4.3 out of 5.49 ratings
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