Lemon & pea risotto

Name: Lemon & pea risotto
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 200 grams risotto rice; 850 grams hot vegetable stock; 50 grams parmesan (or vegetarian substitute), grated, plus extra to serve; 2 juice and zest 1⁄ lemon; 50 grams frozen garden pea or petit pois

You can never have too many main course recipes, so give Lemon & pea risotto a try. This recipe serves 2. Watching your figure? This gluten free recipe has 484 calories, 16g of protein, and 7g of fat per serving. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 10 minutes. A mixture of parmesan, vegetable stock, petit pois, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min.

Ingredients you will need

Toast

Rice

Equipment you will use

Sauce Pan

Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat.

Ingredients you will need

Stock

Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.

Ingredients you will need

Stock

Rice

Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat.

Ingredients you will need

Peas

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Frying Pan

Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.

Ingredients you will need

Lemon Juice

Lemon Zest

Seasoning

Parmesan

Cheese

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

200grams

risotto rice 850grams

hot vegetable stock 50grams

parmesan (or vegetarian substitute), grated, plus extra to serve 2

juice and zest 1⁄ lemon 50grams

frozen garden pea or petit pois

Recommended wine: Chianti, Trebbiano, Verdicchio

Risotto on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.