Ingredients
The perfect dish for feeding a hungry crowd and ready in just
40 minutes. Adding a breadcrumb and parmesan topping before
finishing it off in the oven gives this risotto a deliciously
crunchy topping.
- 900ml (30fl oz) chicken stock
- 2tbsp vegetable stock
- 1 onion, finely chopped
- 220g (7oz) risotto rice
- 150g (5oz) frozen peas
- Grated rind 1 lemon
- 75g (2½oz) parmesan cheese, freshy grated
- 50g (1¾ oz) fresh breadcrumbs
- Butter
Method
- Bring the stock to the boil in a large saucepan. Meanwhile, heat the oil in another large saucepan, add the onion and cook on a moderate heat for 5 minutes. Stir in the rice, peas and lemon rind, then transfer the stock from the first pan into the mixture and bring back to the boil.
- Reduce the heat, cover the risotto and simmer for 15 minutes, stirring occasionally. Taste the rice - it should be soft but still retain a little bite.
- When ready to serve, preheat the oven to 200°C (gas mark 7). Mix through the three-quarters of the parmesan and season to taste with salt and pepper. Add a little warm stock if too dry. Transfer to a lightly greased oven dish and top with a combination of the breadcrumbs and remaining parmesan. Dot with a little butter and bake for about 7-10 minutes, or until golden.
Top tips
Tip
The easiest way to make breadcrumbs is to pulse day-old bread in a food processor until it forms fine crumbs. Any that's leftover can be frozen.
