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    Pea, Parsley and Lemon Risotto

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    Pea, Parsley and Lemon Risotto

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 25g butter
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 225g Arborio rice
    • 750ml hot home-made chicken stock
    • 150g frozen peas
    • 20g pack fresh flat-leaf parsley, chopped
    • Grated zest 1 lemon


    1. Heat the butter in a large saucepan and add the onion and garlic. Cook, stirring occasionally, for 3-4 minutes, until softened but not coloured. Add the rice and stir to coat in the butter. Add a ladleful of chicken stock and cook, stirring, until all the liquid has been absorbed. Continue adding the liquid in this way until you have about a ladleful left.
    2. Add the peas and the remaining stock and cook until the liquid has been absorbed and the rice is tender but still retains a little bite. Stir in the parsley and lemon zest then season to taste. Serve immediately.

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