Lemon & Pea Risotto
A delightful and creamy risotto recipe that is bursting with flavors of cheesy parmesan and bright lemon. Cooking the rice slowly in flavorful vegetable stock creates a rich and comforting dish that is perfect for any day of the week. The addition of sweet garden peas adds a lovely pop of color and freshness to this satisfying meal. Enjoy this comforting risotto with a generous sprinkle of extra parmesan on top for a truly indulgent experience.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 477 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 84 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.04 milligram of sodium
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