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Pea and lemon risotto

Pea and lemon risotto


Pea and lemon risotto

  • Feeds 1 Feeds 1
  • Ready in 21 minutes

Each serving contains

  • Energy
    1955kj 465kcal
  • Fat
    Med 23%
  • Saturates
    High 41%
  • Sugar
    Low 4%
  • Salt
    High 36%

% of adult’s reference intake | Carbohydrates per serving : 64g

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Big Bag Option


  • ¼ white onion, diced
  • Handful of rice (Arborio or any rice you have)
  • ½ veg stock cube, crumbles
  • Kettle full of boiling water
  • Handful of frozen peas
  • 1 tsp butter
  • Small handful of grated parmesan
  • Squeeze of lemon
  • Olive oil
  • Salt & pepper


  1. Pan fry the onion in a splash of olive oil over a medium heat with a pinch of salt and pepper.
  2. After a few minutes, just before the onion starts to colour, throw in the rice and toast it for 1 minute with the onion.
  3. Then add the stock cube and about half a mug of boiling water.
  4. Simmer and stir continuously until most of the water is absorbed, then add more water.
  5. Repeat this process of adding water until the rice is cooked (roughly 400ml in total but this will vary).
  6. Once almost cooked, add the peas for the last couple of minutes then remove from the heat, stir in the butter and parmesan, plus a squeeze of lemon then serve.