This delicious, gluten-free, egg-free, nut-free and soy-free Italian risotto is a perfect lunch. Made with risotto rice, vegetable broth and parmesan cheese – it’s packed full of flavour!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 33 mins – easy
🍽 2 servings – 496 kcal per serving
| Serving
604g |
Fat
7g |
Sat. fat
3g |
Sodium
1554mg |
| Carbs
88g |
Fibers
1g |
Sugars
4g |
Proteins
17g |
INGREDIENTS
- 7 oz risotto rice
- 30 oz vegetable broth
- 1¾ oz frozen garden peas
- 1¾ oz parmesan cheese
- 1 lemon
TOOLS
- 1 wooden spoon
- 1 saucepan
- 1 zester
- 1 squeezer
- 1 grater
- 1 pan
STEPS
Zest the lemon using a zester.
Squeeze the zested lemon using a squeezer to get lemon juice.
Shred the parmesan cheese using a grater.
In a pan, bring the vegetable broth to a boil for 2 minutes before turning off the heat.
Put the risotto rice in a saucepan and heat it up. Stir with a wooden spoon, then add the heated vegetable broth and cook for 20 minutes over low heat to get cooked rice.
Add frozen garden peas to the cooked rice and stir with a wooden spoon. Cook for 5 minutes, then turn off the heat.
Add lemon juice and half of the grated parmesan cheese to the saucepan and stir with a wooden spoon. Then add the lemon zest and the other half of the grated parmesan cheese on top.
It’s ready to be served !
