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Pea and 
lemon 
risotto with ricotta recipe 

Pea and 
lemon 
risotto with ricotta recipe 
A simple, summery dish that's packed with flavour Credit: Haarala Hamilton & Valerie Berry

This recipe is a good blueprint. Use courgettes instead of peas (sauté the courgettes separately then add them at the end and finish with some fresh basil), or use a mild goat’s cheese instead of ricotta.

Prep time: 5 minutes ¦ Cooking time: 40 minutes

SERVES 

one 

INGREDIENTS 

  • ½ tbsp extra-virgin olive oil
  • 20g butter
  • ¼ small onion, finely chopped
  • 350ml vegetable stock, 
or as needed
  • 1 small garlic clove, 
finely chopped
  • 85g risotto rice
  • 50g vermouth
  • 75g peas (fresh or frozen, podded weight)
  • 1 tsp finely grated 
lemon zest
  • 15g Parmesan
  • 10g ricotta, broken 
into pieces

Method

  1. Heat the oil and half the butter in a heavy-bottomed saucepan and sauté the onion until it’s soft but 
not...
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