INGREDIENTS
About 25 grams / 2 tablespoons butter (or 3 tablespoons olive oil)
1
medium brown onion, diced
2
celery sticks, diced into small cubes
1/2 tsp
sea salt
1/2 tsp
pepper (I used white pepper)
1 cup
Arborio rice (special risotto rice that is extra starchy)
1 cup
frozen green baby peas
2 cloves
garlic, finely diced
Zest of ½ lemon (optional but nice)
2 cups
vegetable stock (or chicken if you like, I used 1 stock cube and 2 cups water)
1 oz
/ 30 g Parmesan cheese, grated
2 tbsp
lemon juice