Pea risotto with feta & lemon

This is a creamy, vibrant risotto with sweet peas, tangy feta, and a hint of lemon for freshness. This could be great by itself, maybe with a side salad of lettuce and rocket. I also think it would be delicious as a side to a lamb roast - lovely spring flavours! This is veggie but I've popped 3 ideas to add more protein at the bottom of the page.

Ingredients (Serves 4)

• 1 tbsp olive oil

• 25g butter

• 1 small onion, finely chopped

• 2 garlic cloves, chopped

• 300g risotto rice (arborio)

• 100ml dry white wine (optional)

• 1 litre vegetable or chicken stock, warm

• 200g frozen peas

• 50g Parmesan, grated

• Zest of 1 lemon

• Juice of ½ lemon

• 100g feta, crumbled

• Handful of fresh mint or basil, chopped

• Salt & black pepper, to taste

  
  

Method

1. Heat the oil and butter in a large pan. Cook the onion for 5 minutes until soft, then add the garlic and cook for 1 more minute.

   
   

2. Stir in the rice and cook for 2 minutes until slightly translucent. Pour in the white wine and let it evaporate. Add a ladleful of stock at a time, stirring frequently. Let the rice absorb the liquid before adding more. Continue for about 18 minutes.

   
   

3. Stir in the peas with the last ladle of stock and cook for 2-3 minutes until tender.

   
   

4. Remove from heat, stir in Parmesan, lemon zest, and juice. Season to taste. Crumble feta over the risotto, sprinkle with fresh mint or basil, and serve warm.

   
   

For extra creaminess, stir in a spoonful of Greek yoghurt before serving.

For more protein:

1. Add grilled chicken

• While your risotto is cooking, season 2 chicken breasts with salt, pepper, and a little olive oil. Grill or pan-fry for 5-6 minutes per side until fully cooked. Slice and serve on top of the risotto.

2. Stir in prawns 

• Add 200g raw prawns to the risotto 5 minutes before it’s done. Let them cook through until pink and opaque. Serve with an extra squeeze of lemon.

3. Mix in white beans

• Stir in 1 tin (400g) of drained, rinsed cannellini or butter beans with the peas. Let them warm through for a few minutes before finishing with lemon juice and feta.