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Pea, parsley & lemon risotto
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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.
Typical values per serving:
Low in fat / source of vitamin C
This recipe was first published in July 2017.