Lemon Pea Risotto (Oven Baked)
Creamy and bright with the perfect balance of zingy lemon and fresh parsley. This Lemon Pea Risotto can be oven-baked or cooked in the Instant Pot.
Equipment
- Grater & chopping board
- Garlic press
- Mezzaluna or knife
Ingredients
- 1 tablespoon olive oil
- 15 g salted butter
- 1 onion finely diced
- 3 cloves garlic minced
- 350 g Arborio risotto rice rinsed
- 1 ltr hot vegetable or chicken stock see note 1 if using Instant Pot
- 1 lemon zested
- ½ tablespoon apple cider vinegar see note 2
- Salt & pepper to taste
- 100 ml double cream (heavy whipping cream US)
- 150 g frozen petit pois peas or regular garden peas
- 2 tablespoons fresh parsley chopped
- 60 g parmesan cheese
Instructions
- Preheat the oven to 180ºc/160ºc fan/350ºf/gas 4. Heat the oil and butter in a casserole pot or dutch oven, over a low heat. Add the onions and fry for 6 minutes. Add the garlic and fry for 1 more minute. Increase the heat to medium and add in the risotto rice. Fry for 2 minutes, stirring.
- Then add in the stock, lemon zest, vinegar, salt & pepper and stir well. Turn off the heat and add in the cream. Stir through well. Cover and transfer to the oven for 12 minutes.
- Then add in the peas and parsley and stir through well. Return to the oven, covered, for 5 minutes. When done, stir through the parmesan.
INSTANT POT INSTRUCTIONS
- Pre-heat the inner pot, select Saute - normal and add the oil and butter. When starting to bubble, add the onion and fry for 3 minutes. Then add garlic and fry for a further minute. Add in the risotto rice and fry for 2 minutes, stirring.
- Add in the stock, lemon zest, vinegar and seasoning and stir well, deglazing the bottom of the pan as you go (scraping off stuck on food with a wooden spoon). Add in the cream and stir through well. Put the lid on, close and turn the steam release handle to Sealing. Pressure cook on high for 6 minutes.
- Once done, release the pressure quick venting. Then add in the peas and parsley and stir in well. Select Saute - normal and leave to bubble for 3-4 minutes. Turn the Instant Pot off and stir in the parmesan.
Notes
Note 1: use a little less stock as less liquid cooks off when using the Instant Pot. Reduce it to 800ml / 3 ⅓ cups.
Note 2: if you sub for white wine vinegar, use just 1 teaspoon and add a pinch of white sugar.
Note 3: you can use regular garden peas if you like.
BABY & TODDLER
Use low-salt stock and don’t add salt into the cook.BLW
Serve theirs as is. If using regular peas instead of Petit Pois, flatten them down with the back of a fork for younger babies.SPOON-FEEDING
6 MONTHS you can whizz into a purée adding warm boiled water to loosen. 7 MONTHS + serve as is, adding low salt stock to loosen for younger babies.Nutrition
Calories: 570kcalCarbohydrates: 82gProtein: 15gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 47mgSodium: 278mgPotassium: 296mgFiber: 6gSugar: 5gVitamin A: 1046IUVitamin C: 35mgCalcium: 227mgIron: 5mg
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