Lemon & pea risotto

Ingredients

• 200 g arborio rice 
• 850 g vegetable stock hot
• 50 g parmesan grated (or vegetarian substitute)
• 2  juice of lemon 
• 50 g petit pois frozen

Equipment

• frying pan
• sauce pan

Directions

1. Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min.
2. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat.
3. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
4. Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat.
5. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.