The perfect dish for feeding a hungry crowd and ready in
Adding a breadcrumb and parmesan topping before
finishing it off in the oven gives this risotto a
900ml (30fl oz) chicken
- 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
- Bring the stock to the boil in a large
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
remaining parmesan. Dot with a little butter and
about 7-10 minutes, or until golden.
The easiest way to make breadcrumbs is to pulse day-old bread
a food processor until it forms fine crumbs. Any that's
can be frozen.