Lemon and pea risotto
Prep:
10 mins
Cook:
25 mins
This wonderfully light meal has just five ingredients and is perfect after a hard day’s work.
200g risotto rice
850ml hot vegetable stock
50g frozen peas
50g parmesan, grated plus a little extra to garnish
Juice and zest ½ lemon
Heat a good sized saucepan over medium heat, tip in the rice and stir constantly for 1 minute. Add a ladle of hot vegetable stock and stir until the liquid is absorbed fully.
Turn the heat down and add the rest of the stock, a ladle at a time until the rice begins to soften and has has soaked up most of the stock. This will take about 20 minutes.
Next, stir in the peas allowing to cook for about 5 minutes. Take the pan off the heat and toss in the cheese, lemon juice and seasoning. Sprinkle with lemon zest and a little parmesan and serve.
Serves
2
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Vegetables, Rice
Recipe Type
Dinner, Budget, Easy, One Pot, Classics
Cuisine
Italian
Special Info
Nut free, Pregnant Mums
Level of Difficulty
Easy
