Creamy lemon risotto with spring peas
Slow-stirred and lifted with lemon, then folded through with sweet peas at the very end.
Ingredients
- 1.2 L vegetable or chicken stock, kept warm
- 2 tbsp olive oil
- 1 small onion, finely diced
- 300 g arborio rice
- 120 ml dry white wine
- 200 g fresh or frozen peas
- Zest and juice of 1 lemon
- 50 g unsalted butter
- 60 g grated Parmesan, plus more to serve
- Salt and black pepper
- Handful of mint leaves, torn
Method
- 01
Warm the stock in a saucepan and keep it at a gentle simmer.
- 02
Heat the olive oil in a wide pan over medium heat. Cook the onion with a pinch of salt for 5 minutes until soft.
- 03
Add the rice and stir for a minute until the grains turn glossy.
- 04
Pour in the wine and stir until absorbed.
- 05
Add the warm stock a ladleful at a time, stirring often and waiting for each addition to be absorbed before adding the next, about 18-20 minutes.
- 06
Stir in the peas for the last 3 minutes of cooking.
- 07
Off the heat, beat in the butter, Parmesan, lemon zest and juice. Season to taste.
- 08
Rest 1 minute, then spoon into bowls and finish with extra Parmesan, black pepper and torn mint.
