Pea, parsley & lemon risotto

  • Gluten Free


25g butter
1 onion, chopped
1 clove garlic, chopped
225g arborio rice
750ml hot homemade chicken stock (from Sunday’s roast)
150g frozen peas
25g 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 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 the lemon zest, then season to taste and serve immediately.

Pea, parsley and lemon risotto
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,433kJ
Fat 7.4g
Saturated Fat 3.9g
Carbohydrate 52.7g
Sugars 3.7g
Protein 15.5g
Salt 0.6g
Fibre 4.1g

Low in fat / source of vitamin C

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This recipe was first published in Fri Jul 14 15:54:00 BST 2017.