Food - Recipe - Pea & Lemon Risotto

I was recently challenged by one of my twitter followers, to do a recipe for a fussy vegetarian. I searched all over for ideas, not of course not knowing whether vegetables for this recipe would be good enough for a fussy eater. With the zesty lemon and rosemary which go well together. For non-vegetarians this can be served alongside some grilled chicken, or as I have done some baked fish and extra vegetables.

Pea & Lemon Risotto

Prep Time: 20 minutes
Cooking Time 25 minutes
Total Time: 45 minutes

Serves:1

Ingredients

  • 100g Risotto Rice 
  • 425g Hot Vegetable Stock 
  • 1/4 Red Onion, finely chopped 
  • 1 Fat Garlic glove, finely chopped 
  • 25g Frozen garden Peas or petit pois 
  • 25g Parmesan (or vegetarian substitute), grated, plus extra to serve 
  • Juice and zest 1/4 lemon 
  • 2 springs of Rosemary, leaves only, finely chopped 
  • 2 Bay Leaves 
  • Black Pepper

Method

  1. Heat a large saucepan over a medium heat, adding a little olive oil, fry the onions and the garlic for 2-3 minutes till soft.
  2. Then add the rice, and then toast the rice, stirring constantly, for 1 min. Add the rosemary and Bay Leaves. 
  3. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. 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, and then remove the pan from the heat. 
  5. Add the cheese, lemon juice and seasoning, and then stir. 
  6. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.

 adapted from this recipe


Pea & Lemon Risotto


Pea & Lemon Risotto
Yield: 1
Author:
prep time: 20 Mcook time: 25 Mtotal time: 45 M
A request for a fussy veggie can be used with meat or fish too.

ingredients:

  • 100g Risotto Rice
  • 425g Hot Vegetable Stock
  • 1/4 Red Onion, finely chopped
  • 1 Fat Garlic glove, finely chopped
  • 25g Frozen garden Peas or petit pois
  • 25g Parmesan (or vegetarian substitute), grated, plus extra to serve
  • 1/2 tbsp of Lemon Juice
  • 25g of lemon zest
  • 2 springs of rosemary, leaves only, finely chopped
  • 2 Bay Leaves
  • Black Pepper

instructions:

How to cook Pea & Lemon Risotto

  1. Heat a large saucepan over a medium heat, adding a little olive oil, fry the onions and the garlic for 2-3 minutes till soft.
  2. Then add the rice, and then toast the rice, stirring constantly, for 1 min. Add the rosemary and Bay Leaves.
  3. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. 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, and then remove the pan from the heat.
  5. Add the cheese, lemon juice and seasoning, and then stir.
  6. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.
Calories
325
Fat (grams)
9
Sat. Fat (grams)
5
Carbs (grams)
52
Fibre (grams)
7
Net carbs
46
Sugar (grams)
7
Protein (grams)
14
Sodium (milligrams)
1746
Cholesterol (grams)
22
main course
Ialtalin
Created using The Recipes Generator

Nutrition

For this dish I calculated that this had about 52g of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 5 units of insulin.

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Nic xx 

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