Lemony Risotto with peas

Lemony risotto  with peas

Ingredients 

Rice (long grain) - 250g

Vegetable  stock  - 5 cups

Peas          -              50g

Parmesan  cheese (grated) 

Juice of lemon -1

Zest.            -        1

Olive  oil/ butter   - 1tbs

Method

In a large pan toast the rice for I minuteWith a little butter or olive oil. Add 1/2cup of hot stock to the rice and stir. Reduce the heat add the remaining  stock and cook,until rice is almost  done and completely  absorbed. 

Add the peas and cook for another 3-5 minutes and turn off the burner. Let stand for 5 minutes. Add the cheese and the juice to the rissoto. Garnish  with zest and cheese. Serve hot.