Lemon & pea risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 200g risotto rice
- 850g hot vegetable stock
- 50g frozen garden peaor petit pois
- 50g parmesan(or vegetarian substitute), grated, plus extra to serve
- juice and zest 1⁄2 lemon
Nutrition: per serving
- kcal477
- fat9g
- saturates5g
- carbs84g
- sugars4g
- fibre5g
- protein20g
- salt1.04glow
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.
