Lemon & pea risotto

Lemon & pea risotto

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(33 ratings)

Prep: 5 mins Cook: 5 mins


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!

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal477
  • fat9g
  • saturates5g
  • carbs84g
  • sugars4g
  • fibre5g
  • protein20g
  • salt1.04g


  • 200g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 850g hot vegetable stock
  • 50g frozen garden pea or petit pois



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 50g parmesan (or vegetarian substitute), grated, plus extra to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • juice and zest 1⁄2 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

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Comments, questions and tips

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8th Apr, 2020
Simple and quick for a risotto! Started with frying an onion and garlic before toasting the rice, and served with smoked salmon and asparagus tips. Just added parm and lemon to taste and it was delicious.
Jonny Mann's picture
Jonny Mann
7th Nov, 2019
What mad person thinks this takes 5 mins to cook?
7th Feb, 2015
This was my first attempt at risotto and my Dad, who is a real foodie, said it was excellent. My only criticism was that it was too lemony. I like lemon but it was a bit over powering. I will definitely make it again but with half the juice
26th Mar, 2014
I started with a smallish sliced onion sautéed in olive oil with the rice, then a glass of white wine followed by chicken stock (I didn't have veg to hand). I added asparagus tips and frozen peas..My lemon was on the small side so I didn't find it overpowering at all - I actually used the zest of the entire lemon and it added a lovely fresh tang. My mother is recovering from major surgery and has little appetite, but she loved this rizotto. I will definitely be making it again!!!
14th Jul, 2013
Awesome recipe! Easy, cheap and super delicious.
17th Mar, 2013
Pretty good but a few allterations I made: I popped in a small onion and about half a leek which had been knocking around the fridge, sweated with olive oil before adding the rice. I found the amount of both lemon and parmesan really overpowering- half the amounts would have done (especially parmesan!! I didn't use the full amount and it was still really strong). Other than that, a great basic recipe- just needs a few tweaks.
3rd Aug, 2012
Lovely - used red oion as it was all I had in and thought the coulor it added was great!
7th Jun, 2012
A good basic and cheap risotto recipe, I found most of the quantities and timings to be spot on, but like most others, I started off frying some shallots in olive oil for depth of flavour, and personally didn't want it overpoweringly lemony, so just used half to taste. A handful of chopped fresh mint at the end was a nice addition. Pretty good!
23rd May, 2012
Very simple and quick but I'd recommend a few alterations. I used an onion, sweated in a little olive oil to give extra flavour and would definitely say that 50g parmesan is a bit too much! I found this overpowered the flavour and made the consistency a little gloopy, would probably be perfect with only half this amount. I also ended up adding double the amount of lemon, although it does depend on taste- my partner was happy with lemon slices on the side so he could add even more.
22nd Mar, 2012
Really delicious, very light and will make this many more times


Sahar Alhindi's picture
Sahar Alhindi
16th Jan, 2020
Can I cook risotto with regular short rice not Arborio rice ? Thanks.
lulu_grimes's picture
17th Jan, 2020
Hi Sahar, You can do this however your risotto will have a different texture. Risotto rice cooks to a creamier texture and the grains don't stay as separate as other short grained rice. I will still taste nice though. I hope this helps.
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