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Lemon and pea risotto

Lemon and pea risotto


Make this one-pot dinner with any veg you like

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    2221kj 526kcal
  • Fat
    Low 15%
  • Saturates
    High 31%
  • Sugar
    Low 15%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 84g


  • 200g risotto rice
  • 900ml vegetable stock
  • 50g frozen peas
  • 125g pack Co-op baby spinach
  • 60g Parmesan, grated
  • Zest and juice of 1 lemon
  • Freshly ground black pepper
  • Co-op garlic bread (optional)


  1. Toast the rice in a saucepan over a medium heat
  2. Add a ladle of hot vegetable stock to the rice and stir gently until absorbed
  3. Keep adding the stock a ladle at a time - this will take around 20 mins
  4. When you've used almost all the stock and the rice is nearly cooked, add the frozen peas and spinach and stir through
  5. Remove the pan from the heat and stir in two thirds of the Parmesan
  6. Add in half the lemon zest and all the juice, and stir through
  7. Sprinkle over the remaining zest, Parmesan and a grinding of black pepper, and serve with some garlic bread on the side, if you like

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