1 cup rice
6 spring onions
1/2 cup frozen peas
1tsp dried parsley
zest and juice of 2 lemons
150ml white wine
2 cups vegetable stock
salt and pepper
- Finely slice the spring onions and fry gently with the rice and butter. Once the rice becomes slightly translucent.
- Add the peas, lemon juice, white wine and stock. Slowly simmer the rice until the rice is cooked but not super soft.
- Remove the rice from the heat and stir through the zest, parsley, ricotta and season.
- Bake in the oven at 180C for 20-25mins or until golden on top.