50g parmesan (or vegetarian substitute), grated, plus extra to serve
juice and zest 1?2 lemon
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.