An easy and healthy after-work dish done in under half an hour and using things you probably have in the cupboard. We had to buy a lemon, and only because the one on the shelf looked a bit past it.
Serves 2, but easily doubled
- 200g risotto rice
- 850ml hot vegetable stock
- 50g frozen peas
- 50g Parmesan, grated, plus a bit more for over the top at the end
- juice and zest of 1/2 a lemon
Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 minute.
Add one ladle of hot stock and keep stirring until absorbed. The first ladle will be really quick.
Add the rest of the stock, a ladle at a time, until the rice is almost cooked, keep stirring it all the time. It will take about 20 minutes for you to stir in all your stock.
Stir in the peas and cook for 3-5 minutes and remove the pan from the heat.
Add the cheese, lemon juice, seasoning and then stir. Stick the lid on and let it rest for a minute.
Serve in bowls with the zest and a bit more Parmesan over the top.
(Original recipe from BBC Good Food)
Wine suggestion: Have a glass of something white if you have some leftover from the weekend.
Loved it & didn’t mess it up considering how bad a cook I normally am!! Cian loved the zest part as well which I was surprised about, your blog is my new cookbook
Ah that’s great! Glad you liked it – most of our recipes are easy-peasy so you should definitely try some more. Have a good day off. J&J