Step 1
Preheat the oven to 180°C.
Step 2
Heat the oil in a flameproof casserole dish and sauté the onion for 4-5 minutes until soft and sweet.
Step 3
Add the garlic and lemon zest and sauté until fragrant.
Step 4
Add the rice and stir to coat well.
Step 5
Pour in the stock, add the thyme and bring to a simmer.
Step 6
Cover and bake in the oven for 20 minutes.
Step 7
Remove the lid and stir through the frozen peas and cook, covered, for a further 5 minutes.
Step 8
Take the risotto out of the oven and stir through the grated parmesan.
Step 9
Taste and season with salt and pepper.
Step 10
Top with extra parmesan and chopped herbs if using..
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