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

Nutrition per serving

  • kcal 477
  • fat 9g
  • saturates 5g
  • carbs 84g
  • sugars 4g
  • fibre 5g
  • protein 20g
  • salt 1.04g


  • 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


  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.

Suggested recipes from this collection...