Fresh, easy and super cheap! You can’t go wrong with this lemon and pea risotto.

prep time 5 mins total time 30 mins serves 4


  • Oil

  • 1 onion 

  • 3 garlic cloves 

  • 400g arborio rice 

  • 1.25l vegetable stock

  • 100g frozen peas 

  • Juice and zest of a lemon



  1. Fry the onion and garlic in oil until softened.

  2. Pour in the rice and gradually add the stock bit by bit, stirring continuously.

  3. Add stock once the water has absorbed, and keep stirring.

  4. When the rice is ready, add the peas and the lemon juice and zest, stirring through for a few more minutes until the peas are cooked.

  5. Serve up, top with nutritional yeast or vegan parmesan, and enjoy!


  • Use bottled lemon juice if you’re on a budget, but the fresher the ingredients the better.

  • Add some fresh mint if you’re feeling fancy.

  • I made a mistake in this video and added the rice bit by bit alongside the stock, so follow the instructions above, rather than the instructions in the video.