Mains
Lemon and Pea Risotto
A bright, creamy risotto with peas and fresh lemon zest.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 300 g arborio rice and 180 g peas. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Sauté onion in oil, add rice and stir for a minute.
- Add hot stock a ladle at a time, stirring often, for about 18 minutes.
- Add peas during the last 5 minutes and finish with lemon zest, juice and nutritional yeast.
- Before serving, check: Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Keep the stock hot in a separate pan while cooking: cold stock slows the rice down and makes timing less predictable.
- Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety.
- Good risotto spreads softly on the plate. If it becomes stiff, stir in a splash of hot stock just before serving.