- 500 g pack of Risotto Milanese
- 200 g petit pois, frozen
- 25 g English unsalted butter
- 1 lemon, zested
- 15 g basil, finely shredded
- 3 tbsp grated parmesan and crusty ciabatta bread and rocket, to serve
Tip the risotto rice into a large pan containing 1.2 litres of water. Bring to the boil, reduce to a simmer and cook for 12 minutes, stirring in the petit pois for 8 minutes. Remove from the heat and stir in all other ingredients.
Serve with warm ciabatta and for adults only a little rocket on top of the risotto.