Lemon and pea risotto uses premium Italian carnaroli rice and it's zesty flavour makes it the perfect accompaniment to chicken or fish. Why not serve on its own with a sprinkling of freshly grated Parmesan cheese, for a simple yet tasty dish.
Items to Add: 1 tbsp extra virgin olive oil, 500ml vegetable stock, 100ml white wine, knob of butter, finely grated Parmesan cheese (to taste).
Cooking Instructions: Serves 2. Empty contents into a pan with the olive oil, vegetable stock and wine. Bring to the boil the simmer for approximately 18-20 minutes until the rice is cooked, stirring occasionally. Finally, stir in the butter and Parmesan cheese to taste.
