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Tomato and lemon pea risotto





2 cups

Granulated vegetable bouillon

1 spoon


5 cups

Tomato sauce, without salt

100 grams


1 half

Extra virgin olive oil

2 spoons

Peas, frozen

2 cups

Grated lemon peel

2 teaspoons


2 knobs

Grated Parmesan cheese

1 spoon

single courses from Italy - Lombardia

Tomato and lemon pea risotto

Tomato and lemon pea risotto

vegetarian with lactose high in iron

ready in

10 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tomato and lemon pea risotto

I propose it in a very quick version with the instantpot, but you can also do it in the traditional way! It is a greedy way to enjoy the legumes to the children, through a single dish that can be given from the beginning weaning, combining the easy consistency of the rice (carbohydrate), the acidity and freshness of the tomato (vegetables) and the sweetness of the new peas (proteins). All this with a boost of freshness to the taste given by the lemon. Everyone likes it. Try it and you'll do it again

Tomato and lemon pea risotto step 1

step 1

Turn on the instantpot on sauté and set to More. Put the oil and the onion in the pan and, while it is browning, heat the water separately. Add rice and toast to the instantpot. You can use carnaroli or arborio.

Tomato and lemon pea risotto step 2

step 2

Once the water is heated, add the granulated broth, so as to have an instant broth to add to the risotto. Once the rice is toasted, add all the stock and the sauce (I use one that I do at home)

Tomato and lemon pea risotto step 3

step 3

Add the frozen peas (if you have them fresh even better) and close the lid. Set to Manual and then adjust the time to 7 minutes. Put the valve on sealing and wait for the instantpot to pressurize.

Tomato and lemon pea risotto step 4

step 4

When the 7 minutes have elapsed and the end cooking timer will be sounded, turn the valve to perform the quick vent.

Tomato and lemon pea risotto step 5

step 5

Open the lid and add the grated rind of a lemon, butter and Parmesan to the risotto. Stir quickly so as to stir and let the starch out, creating a risotto to the wave.

Tomato and lemon pea risotto step 6

step 6

If it is too dry, add a little water and mix again. Serve it and enjoy it!

Tomato and lemon pea risotto step 7

step 7

NB. The risotto can also be made without the help of the instantpot, following the traditional cooking times of the rice, but adding the broth all at once and then cooking the rice by absorption.

Tomato and lemon pea risotto step 8

step 8

VEGAN VERSION: it is possible to replace the butter and the creamy Parmesan with cashew cream. The result will be just as tasty and creamy!

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