• 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


  1. 1

    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.

  2. 2

    Serve with warm ciabatta and for adults only a little rocket on top of the risotto.

Nutritional Details

Each serving provides
  • Energy 1926kj 460kcal 23%
  • Fat 8.4g 12%
  • Saturates 3.9g 20%
  • Sugars 2.2g 2%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1047kj/250kcal

Each serving provides

43.0g carbohydrate 1.7g fibre 15.4g protein

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