zoom Pea, parsley and lemon risotto

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    Pea, parsley & lemon risotto

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    Pea, parsley & lemon risotto

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

    Serves: 4


    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.

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