Lemon & pea risotto

• risotto rice↗200g g
• hot vegetable stock↗850g g
• frozen garden pea↗50g g

  or petit pois

• parmesan↗50g g

  (or vegetarian substitute), grated, plus extra to serve

• lemon↗juice and zest 1⁄2

  juice and zest 1⁄2

Step-by-step instructions

1. 1

   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.

2. 2

   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.