Dinner · Pasta & Grains
Lemon & Pea Risotto
A bright, springy risotto finished with lemon zest, parmesan and sweet peas — ready in 30 minutes.
Recipe by Marco AdeyemiVegetarianGluten Free
- Prep
- 10min
- Cook
- 25min
- Total
- 35min
Ingredients
Servings
4
- 1 L hot vegetable stock
- 1 tbsp olive oil
- 1 small brown onion, finely diced
- 2 cloves garlic, minced
- 320 g arborio or carnaroli rice
- 100 ml dry white wine (optional)
- 150 g frozen peas
- 2 tbsp lemon juice, plus zest of 1 lemon
- 60 g parmesan, finely grated
- sea salt and black pepper
Default serving size: 4. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Keep the stock hot in a small pan on a back burner.
- 2Sweat the onion in olive oil over medium heat for 6–8 minutes until translucent, then add the garlic and rice.
- 3Toast the rice for 1 minute, then pour in the wine and stir until absorbed.
- 4Add the hot stock a ladle at a time, stirring often, for about 18 minutes or until the rice is al dente.
- 5Stir through the peas in the last 2 minutes of cooking.
- 6Off the heat, beat in the lemon juice, zest, parmesan and a generous grind of pepper. Rest 1 minute before serving.
Tagged
#weeknight#30-minutes#spring