Pea and Parmesan Risotto

See the food lab risotto to improve

Serves: 5
Time: 45 mins
Source: 101 Healthy Eats - Good Food
Notes: Vegetarian depending on toppings. Leftovers next day only, don't freeze as reheated risotto is mush. Improve with better sides and toppings.

• 400g risotto rice/bulgar wheat
• 1700ml vegetable stock, replace 200ml with white wine if you have it
• 150g frozen peas
• 100g grated parmesan or grand padano fine too
• 4 tbsp lemon juice

• (Optional) Grilled bacon/chicken/mushrooms to serve.  (Improve)

• Make the stock
• Heat a large pan over a medium heat, toast the rice, stirring, for 1 minute
• Add one ladleful of the hot stock and stir until absorbed
• Reduce the heat, add the rest of the stock a ladleful at a time until the rice is cooked and the stock is absorbed, about 20 minutes.  Stir often.
• Meanwhile, grate the parmesan
• Stir in the peas, wait 3 minutes
• Add cheese, lemon juice, seasoning
• Top with extras if using.