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Pea, Mint and Lemon Risotto

  • Timer Prep 10 min
    Cook 20 min
  • Chart 470.0 cal/
  • Chef hat Easy


Finely chop the onions. Heat the vegetable stock to simmering. Zest the lemons. Chop the fresh mint. Grate the Grana Padano cheese.


  1. 1 Melt the butter in a large pan, add the onion and cook until softened.
  2. 2 Add the rice to the pan and stir to coat with the butter.
  3. 3 Stir in the wine until evaporated.
  4. 4 Add the stock, one ladle at a time, allowing the rice to absorb it after each ladle, until it is cooked but still with some bite.
  5. 5 In the last 5 minutes of cooking, stir through the peas and lemon zest.
  6. 6 Add the mint and Grana Padano, then stir through and serve.
  • Average per serving
  • Calories 470.0kCal
  • Fat24.2g
  • Saturated3.9g
  • Salt3.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg