Lemon and pea risotto

Prep: 10 mins
Cook: 25 mins
Lemon and pea risotto
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

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