Lemon Risotto with Pea & Green Beans

This will cook in under 30 mins and is super easy to make. Little ones love the zesty lemon flavour of this dish. I add more liquid than is normally required for risotto so that the rice is really creamy and tender for little ones. At the end I take away the kids portions and I add fresh peppery rocket for the adults to give the dish a little kick, I will also then season with freshly ground black pepper for adults too.





*You’ll tend to find my recipes aren’t very ‘measured’ I’m more of a toss  it in and see what happens kinda cook!*


The good stuff.

  • 280g Risotto rice
  • 1.2-1.5litres vegetable or chicken stock
  • 1 lemon zest and juice
  • 100g garden peas (fresh or frozen)
  • 250-300g green beans
  • 60g parmesan, grated and a sprinkle for serving too
  • 1 finely chopped white onion
  • 1 clove finely chopped garlic
  • ½ tablespoon Olive Oil


**Quick Mum Cheats – you can buy “lazy garlic” -pre chopped in a jar. Sometimes I even buy pre chopped frozen onion!**

How to:

  • Heat the olive oil in a deep frying pan or wok.
  • Lightly fry the garlic & onion until soft – not brown
  • Add the risotto rice and stir together for around a minute or so
  • Add 2 ladles of stock & stir until nearly absorbed
  • Add the green beans and peas & stir
  • Once absorbed keep adding 2 ladles of liquid and continuously stir, it’s important to add the liquid as you go stirring, letting the liquid nearly absorb into the risotto before adding more liquid.
  • Keep adding liquid and stirring for around 20 minutes, after 20 mins try the risotto if it’s nice and creamy with a slightly al dente taste it is ready, if it is too hard then simply add more liquid and stir again.
  • Add the lemon zest & juice, stir for a further one minute.
  • Add the parmesan, stir again and serve!

Serve with  fresh green salad & some crispy garlic bread and the whole family can enjoy as well as your Baby Led baby








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