Oven-Baked Lemon & Pea Risotto


The perfect dish for feeding a hungry crowd and ready in
40 minutes.
 Adding a breadcrumb and parmesan topping before
finishing it off in the oven gives this risotto a
crunchy topping. 

  • 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
  • Butter


  1. 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.
  2. 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.
  3. 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

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.

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