Pea risotto

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Serves: 4

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  • 2 tbsp olive oil

  • 1.5 pints vegetable stock

  • 200g arborio rice

  • 50g frozen peas

  • 50g Parmesan grated

  • 2 tbsp lemon juice


  1. Heat the oil in a large saucepan.
  2. Add the rice, stirring until covered with oil.
  3. Add the stock a ladleful at a time until the rice is almost cooked and the water is absorbed.
  4. Stir in the frozen peas and cook for a further 5 minutes.
  5. Add the Parmesan cheese, and a squeeze of lemon juice. The risotto is ready to serve.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Main Course

  • Rice

  • italian

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Your comments

  • Nyx 21/11/11 18:16

    I've just made this for DD (5 years and very fussy). She ate it all up and said it was lovely. Hooray! I didn't put the lemon juice in but everything else was the same.