Creamy Spring Pea Risotto with Feta and Lemon

This is a creamy, vibrant risotto with sweet peas, tangy feta, and a hint of lemon for freshness. It’s perfect as a standalone dish or paired with a side salad of lettuce and rocket. You might also enjoy it alongside a delicious lamb roast - such lovely spring flavors! This dish is vegetarian, but I've included three 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 olive oil and butter in a large pan. Add the onion and cook for 5 minutes until softened. After that, add the garlic and cook for an additional 1 minute.

   
   

2. Stir in the risotto rice and cook for 2 minutes until it turns slightly translucent. If you're using white wine, pour it in now and let it evaporate. Gradually add a ladleful of warm stock, stirring frequently. Wait for the rice to absorb the liquid before adding more. This process should take about 18 minutes.

   
   

3. With the last ladle of stock, stir in the frozen peas. Cook for 2-3 minutes until the peas are tender.

   
   

4. Remove the pan from heat. Add the grated Parmesan, lemon zest, and lemon juice. Season to taste with salt and black pepper. Finally, crumble the feta over the risotto, sprinkle with fresh mint or basil, and serve warm.

   
   

For extra creaminess, consider stirring in a spoonful of Greek yogurt just 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 the chicken for about 5-6 minutes on each side until fully cooked. Slice it up and serve it on top of the risotto.

2. Stir in Prawns

For a seafood twist, add 200g of raw prawns to the risotto about 5 minutes before it’s finished cooking. They will turn pink and opaque when done. Serve with an extra squeeze of lemon for added brightness.

3. Mix in White Beans

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