Lemon & pea risotto
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Lemon & pea risotto

By Good Food

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!

  • Prep:5 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 477
  • fat 9g
  • saturates 5g
  • carbs 84g
  • sugars 4g
  • fibre 5g
  • protein 20g
  • salt 1.04g

Ingredients

  • 200g risotto rice
  • 850g hot vegetable stock
  • 50g frozen garden peas or petit pois
  • 50g parmesan (or vegetarian substitute), grated, plus extra to serve
  • juice and zest 1?2 lemon

Method

  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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