Grana Padano risotto with lemon, dill and peas

Printable version
Grana Padano risotto with lemon, dill and peas


. Difficulty: Medium . Serves: 4 people . Variety: Rice


This inexpensive family favourite is ideal for comforting midweek meals.


2 tablespoons olive oil
300g (10oz) arborio or carnaroli rice
1 bunch spring onions, finely chopped
150ml (1/4 pint) Italian dry white wine
1 litre (1 _ pint) hot vegetable or chicken stock
Finely grated zest of 1 lemon
75g (3oz) Grana Padano cheese, finely grated
100g (4oz) frozen petit pois or garden peas
Small bunch of dill, chervil or parsley, chopped
Shavings of Grana Padano cheese


In a very large frying pan or saucepan, heat the olive oil. Add the rice and 
sauté gently until it looks translucent, about 5 minutes. Add the spring onions and cook for 2 more minutes. 
Add the wine to the rice and cook gently until it has been absorbed, stirring 
frequently, then add about one quarter of the stock with the lemon zest. Stir and simmer gently, add further stock to the rice as needed, to keep it moist. Stir from time to time until it is tender - it will take about 20 - 25 minutes to cook.
Add the Grana Padano cheese and petit pois or garden peas. Cook for 2-3
minutes, then stir through most of the dill, chervil or parsley. Season to taste with salt and pepper and stir well.
Serve, garnished with the rest of the herbs and shavings of Grana Padano  

Cook’s tips: A couple of tablespoons of single cream stirred into the risotto just before serving will add extra creaminess. For easy entertaining, this could be topped with roasted cod, sea bass or chicken breasts.