COOK SOMETHING GREAT

Lemon-Pea Risotto

Name: Lemon-Pea Risotto
Total time: 40 min
Yield: 2
Ingredients: 160 g arborio rice; 1 small onion; 1 tbsp olive oil; 600 ml low-sodium vegetable broth; 150 g frozen peas; 0.5 lemon; 2 tbsp vegetarian hard cheese

A bright risotto that rewards gentle stirring and a gradual addition of broth.

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A generous plate of pasta — Photo: Pablo Merchán Montes / Unsplash

Illustrative food photography; presentation may differ from the recipe.

A bright risotto that rewards gentle stirring and a gradual addition of broth.

Original recipe, not kitchen-tested. Timing is a guide; check doneness and food safety. Photos are illustrative. Check ingredient labels for allergens.

Ingredients

160 g arborio rice

1 small onion

1 tbsp olive oil

600 ml low-sodium vegetable broth

150 g frozen peas

0.5 lemon

2 tbsp vegetarian hard cheese

Method

Warm broth in a saucepan. Finely dice onion and soften in oil in a wide pan for 5–7 minutes.

Add rice and stir for 1 minute. Add a ladle of warm broth and stir gently.

Continue adding broth a ladle at a time as it is absorbed, cooking 18–25 minutes until rice is tender with a slight bite. Add hot water if needed.

Add peas for the final 4 minutes. Stir in lemon zest, a little juice and cheese. Serve immediately.

Risotto should flow gently on the plate. Loosen with warm broth just before serving.