Pea, broad bean & lemon risotto

Name: Pea, broad bean & lemon risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 200 g frozen Essential Petits Pois; 200 g frozen essential Waitrose Baby Broad Beans; 1 Essential Lemon, scrubbed, zest pared then finely chopped, juice of 1/2; 850 ml chicken or vegetable stock, made with 2 stock cubes; 50 g Essential Butter; 1 clove garlic, finely chopped; 200 g arborio risotto rice; 50 g Parmigiano Reggiano, finely grated

Adding the chopped zest of a lemon (rather than finely grating it) really amps up the flavour of this fresh, fast summer risotto. Swap the last sprinkle of Parmesan for crumbled goat’s cheese if you like.

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Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g frozen Essential Petits Pois
200g frozen essential Waitrose Baby Broad Beans
1 Essential Lemon, scrubbed, zest pared then finely chopped, juice of 1/2
850ml chicken or vegetable stock, made with 2 stock cubes
50g Essential Butter
1 clove garlic, finely chopped
200g arborio risotto rice
50g Parmigiano Reggiano, finely grated

Boil the peas and broad beans for 4 minutes, then drain. Set ½ aside, then move the rest to a blender (or use a jug and a stick blender) and blend with the lemon juice, until smooth. Put the stock into the saucepan, bring to a simmer and keep warm on the lowest heat.
Melt 25g butter in a deep frying pan, add the garlic and chopped lemon zest and cook gently for a few minutes until fragrant. Stir in the rice and toss in the garlicky lemon butter, then begin to add the stock, a ladleful at a time, allowing the rice to absorb the stock before adding more. This should take 20-25 minutes. It’s ready when the rice is tender and the risotto is creamy in texture.
Stir the pea and broad bean purée into the risotto along with the remaining butter, most of the cheese and the reserved peas and broad beans. Spoon the risotto into bowls and top with extra cheese

Cook’s tip

The skins on our frozen baby broad beans are tender and barely there – but if you like, you can peel the skins away once boiled and cool enough to handle. This will add about 10 minutes’ prep.

Typical values per serving when made using specific products in recipe