Lemon, peas and ricotta add a fresh and light twist to this notoriously heavy meal. Any leftovers even taste great cold, served with some extra cheese and a drizzle of olive oil on top.
Serves 4
+ gluten free+ vegetarian
Ingredients
Lemon, rind only
Baby spinach
Brown onion, peeled and halved
Garlic cloves, peeled
Olive oil
Arborio rice
Vegetable stock
Frozen peas
Fresh ricotta cheese
Method
This recipe can be found on page 80 of one of our most popular cookbooks,
Quick Dinners in the Thermomix. If you don't already have this one in your collection, you can check it out here...
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