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Lemon & pea risotto

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
  • Serves 2
  • Easy
  • Calories 477
  • Carbohydrates 84
  • Saturated Fat 5
  • Sugar 4
  • Protein 20
  • Fat 9
  • Fibre 5
  • Salt 1.04

Nutrition per serving

  • Calories 477
  • Carbohydrates 84
  • Saturated Fat 5
  • Sugar 4
  • Protein 20
  • Fat 9
  • Fibre 5
  • Salt 1.04

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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