- 200g 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…
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.
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.