recipe - tried and tested - Lemon & pea risotto - BBC Good.txt


# Lemon & pea risotto

#### Ingredients

- 200g risotto rice

- 850g hot vegetable stock

- 50g frozen garden peas or petit pois

- 50g parmesan , grated, plus extra to serve

- juice and zest 1⁄2 lemon

#### Method

- Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min.

- Add 1 ladleful of hot stock and stir until absorbed.

- Reduce the heat.

- Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.

- Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat.

- Add the cheese, lemon juice and seasoning, then stir.

- Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.




Popular posts from this blog

recipe - Cream of Celery Soup - jamie Oliver

recipe - Chilli con carne - BBC Good Food

recipe - Quick fish soup - Nigel Slater