7 Quick 15-Minute Dinners: Easy Meal Plan for the Whole Week

Another week brings seven new answers to the question of what to make for dinner. This time the goal is simple: about 15 minutes, two servings and everyday ingredients that turn into a good meal without complicated prep. From creamy tuna orzo to quick veal cutlets, the methods also explain how hot the pan should be, how finely to cut the ingredients and how to tell when the food is ready.

7 dinners · about 15 minutes · serves 2

A 15-minute dinner can sound like a promise made after someone else has already washed, chopped and cooked everything. Here the shortcuts are stated clearly: canned beans and lentils, quick-cooking orzo, instant couscous and polenta, and fresh gnocchi. Vegetables are cut and sauces mixed while water heats or food cooks, not secretly before the clock starts.

The times are approximate and include basic ingredient prep. They assume the listed products, two servings and overlapping tasks where noted. A beginner may realistically need 20 minutes or a little more. Thawing shrimp, cooking dried pulses and making homemade gnocchi are not part of these quick methods. Never stop cooking food early only because the timer has rung.

Jump straight to dinner

Choose the dish that matches the ingredients you already have. The order is only a suggestion.

Creamy Tuna and Lemon Orzo · about 15 min Honey Mustard Chicken Strips with Couscous · about 15 min Buttered Gnocchi with Mushrooms and Sage · about 15 min Warm Lentil Bowl with Feta and Roasted Peppers · about 15 min Garlic Shrimp with Tomatoes over Creamy Polenta · about 15 min Tortilla Wraps with Warm Kidney Beans, Avocado and Lime Yogurt · about 15 min Veal Cutlets with Lemon and White Bean Puree · about 15 min

Before you start: small details that save time

• Read the whole recipe first. You will know which side dish cooks at the same time as the main part. If you are still learning, prepare the ingredients calmly and allow a few extra minutes.
• Check the package. You need orzo with an 8-10 minute cooking time, instant couscous, 2-3 minute polenta and fresh gnocchi suitable for pan cooking.
• Drained weight means the weight without liquid. Check the drained weight on cans, not only the large number on the front. About 480 g drained pulses usually means two 400 g cans.
• Pan size matters. Meat needs room in one layer. A crowded pan collects liquid and takes longer.
• Medium heat means controlled sizzling. Oil should not smoke and garlic should not darken. Sauces should bubble gently rather than boil aggressively.
• One tablespoon means 15 ml and one teaspoon 5 ml. Use a measuring jug for liquids and adjust salt to the tuna, feta and Parmesan.

Difficulty: 1/5 means very simple; 2/5 needs a little coordination or attention at the hob.

One-pan pasta

Creamy Tuna and Lemon Orzo

The week starts with one pan. Orzo is a small rice-shaped pasta that releases starch as it cooks and creates a naturally creamy sauce. Tuna makes it filling, while lemon adds enough freshness to keep the cream from feeling heavy.

Total time: about 15 minutesPrep: 3 minutes · cooking: about 12 minutesServes: 2Difficulty: very easy (1/5)

Equipment: A deep 26 cm frying pan, wooden spoon, fine grater and electric kettle.

Ingredients for 2 servings

For the orzo

• 180 g orzo with an 8-10 minute cooking time
• 160 g canned tuna, drained
• 1 small garlic clove
• 1 tablespoon olive oil
• 450 ml boiling water, plus up to 100 ml more if needed
• 60 ml cooking cream
• 1/2 teaspoon finely grated zest from a washed lemon
• 1-2 teaspoons lemon juice
• 1 tablespoon chopped fresh parsley
• salt, to taste
• black pepper, to taste

Method

1. Heat the water and prepare the garlic. Bring the water to a boil in an electric kettle. Peel and finely chop the garlic. Put the oil in a deep frying pan and heat it over medium heat for about 30 seconds. Add the garlic and stir for 20 seconds, just until fragrant. Do not let it brown or it may taste bitter.
2. Start cooking the orzo. Add the dry orzo to the pan, stir, then carefully pour in 450 ml boiling water. Season lightly with salt because the tuna is already salty. When the liquid boils, reduce the heat so it bubbles gently. Cook uncovered for 8-10 minutes, or according to the package instructions.
3. Stir and prepare the remaining ingredients. Stir the orzo about once a minute and scrape across the bottom because it can stick. While it cooks, drain the tuna, wash and chop the parsley, and grate only the yellow part of the lemon zest. If the liquid runs low while the pasta is still firm, add 30-50 ml hot water and continue cooking.
4. Check the pasta. Spoon out a little orzo, let it cool briefly and taste it. It should be tender but may still be slightly firm in the centre, with no hard, floury core. The package time is a guide; cook it for another minute or two if needed.
5. Finish the sauce. Add the tuna, cooking cream and lemon zest to the cooked orzo. Fold gently so the tuna does not break up completely, then heat over low heat for 1 minute. The dish should be loose and creamy and slide slowly from the spoon. If it is too thick, add a little hot water.
6. Season and serve. Remove from the heat and stir in the parsley and first 1 teaspoon lemon juice. Taste, then add the second teaspoon if you like, along with salt and black pepper. Divide immediately between two deep plates because orzo continues to absorb sauce as it stands.

Kitchen tip

Do not rinse the orzo before cooking. The starch it releases into the pan helps thicken the sauce. If your orzo needs a longer cooking time, the dinner will also take longer.

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Chicken dinner

Honey Mustard Chicken Strips with Couscous

Wholegrain mustard, a teaspoon of honey and a little cream make a quick sauce that clings to thin chicken strips. Couscous prepares almost by itself, while cucumber adds a cool, crisp contrast to the warm dinner.

Total time: about 15 minutesPrep: 5 minutes · cooking: 10 minutes; the couscous soaks at the same timeServes: 2Difficulty: easy (2/5)

Equipment: A large 28 cm frying pan, heatproof bowl with a plate for covering, electric kettle and a separate chopping board for raw chicken.

Ingredients for 2 servings

For the chicken and sauce

• 300 g chicken breast fillet, preferably thin cutlets
• 1 tablespoon olive oil
• 2 teaspoons wholegrain mustard
• 1 teaspoon honey
• 60 ml cooking cream
• 60 ml water
• salt, to taste
• black pepper, to taste

For the couscous

• 140 g instant couscous
• 170 ml boiling water, or the amount listed on the package
• 1 teaspoon olive oil
• 150 g cucumber
• 1 teaspoon lemon juice
• salt, to taste

Method

1. Prepare the cucumber and sauce. Bring the water for the couscous to a boil. Wash the cucumber and cut it into small cubes. In a cup, mix the mustard, honey, cooking cream and 60 ml water. Having the sauce ready means you will not need to measure each ingredient while the chicken cooks.
2. Soak the couscous. Put the couscous in a heatproof bowl, add the oil and salt to taste, then pour over the measured boiling water. If the package gives a different amount, follow those instructions. Stir, cover with a plate and leave for 5 minutes, or for the time stated on the package.
3. Slice the chicken. On a separate chopping board, cut the chicken into strips no more than 1 cm thick. Pat them dry with paper towel and season with salt and black pepper. Wash your hands, knife and board before touching the prepared cucumber or other ingredients again.
4. Sear the chicken. Heat the oil in a large frying pan over medium-high heat. Add the chicken in a single layer. You should hear steady sizzling, but the oil should not smoke. Cook for 2 minutes without moving, then turn and cook for another 2-3 minutes. If the pan is too small, cook in two batches and allow extra time.
5. Add the sauce and finish cooking. Reduce the heat to medium-low, pour in the prepared sauce and scrape the browned flavour from the bottom with a spatula. Simmer gently for another 3-4 minutes. The thickest strip must be cooked through; the safest check is a kitchen thermometer reading 74 °C in the centre. Cook a little longer if needed.
6. Fluff the couscous and serve. Fluff the couscous with a fork to separate the grains and stir in the lemon juice. Divide between two plates, spoon over the chicken and sauce, and add the cucumber on the side. If the sauce is too thick, stir in 1-2 tablespoons water before serving.

Kitchen tip

Add the honey only with the liquid. If you coat the chicken with it at the start, it may burn on the hot surface before the meat is cooked.

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Gnocchi dinner

Buttered Gnocchi with Mushrooms and Sage

Fresh refrigerated gnocchi can become a quick dinner directly in the frying pan. A little water softens them first, then butter gives them golden patches. Thinly sliced mushrooms, sage and Parmesan bring a warm, autumnal flavour.

Total time: about 15 minutesPrep: 4 minutes · cooking: about 11 minutesServes: 2Difficulty: easy (2/5)

Equipment: A large 28 cm frying pan with a lid, wide spatula and grater.

Ingredients for 2 servings

For the gnocchi

• 400 g fresh refrigerated potato gnocchi
• 250 g button mushrooms
• 1 tablespoon olive oil
• 25 g butter
• 6 fresh sage leaves
• 30 g grated Parmesan
• 60 ml water, plus a little more if needed
• salt, to taste
• black pepper, to taste

Method

1. Prepare the mushrooms. Wipe the mushrooms with a damp cloth, or rinse them quickly and dry well. Trim the dry ends of the stems and cut the mushrooms into slices about 3 mm thick. Wash and dry the sage, then tear any large leaves.
2. Brown the mushrooms. Heat the oil in a large frying pan over medium-high heat. Add the mushrooms, spread them across the base and leave them untouched for 2 minutes. Stir and cook for about 2 minutes more. Some moisture should evaporate and the edges should begin to colour. If water pools in the pan, cook it away first; this may add a little time.
3. Steam the gnocchi. Add the gnocchi and 60 ml water, stir and cover. Reduce the heat to medium and cook for about 3 minutes, or according to the package instructions. The steam will soften them. Open the lid carefully away from your face and cut one gnocchi in half: the centre should be hot and tender.
4. Add the butter and sage. Remove the lid once the gnocchi are tender. If water remains, cook it away briefly while stirring. Add the butter and sage. Cook for another 3-4 minutes over medium heat, turning gently. The gnocchi should develop some golden patches, while the butter must not turn black.
5. Season and finish. Remove from the heat, add half the Parmesan and season with black pepper. Taste before adding salt. If the gnocchi seem dry, mix in 1-2 tablespoons hot water so the butter and cheese form a light coating.
6. Serve immediately. Divide between two plates, including the mushrooms from the bottom of the pan, and finish with the remaining Parmesan. The gnocchi are best while the surface is still lightly crisp.

Kitchen tip

Choose gnocchi whose package allows pan cooking. Dried, frozen or larger homemade gnocchi may need a different method and will not automatically fit the same time.

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More ideas

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Meat-free bowl

Warm Lentil Bowl with Feta and Roasted Peppers

This bowl is filling even without meat. Warm lentils meet sweet roasted peppers and fresh tomatoes, while feta adds a salty, creamy finish. Add toasted bread and dinner is ready.

Total time: about 15 minutesPrep: 7 minutes · cooking: 8 minutesServes: 2Difficulty: very easy (1/5)

Equipment: A frying pan, colander, small bowl for the dressing, and a toaster or second dry pan.

Ingredients for 2 servings

For the bowl

• 480 g canned cooked brown or green lentils, drained
• 160 g jarred roasted red peppers, drained
• 200 g cherry tomatoes
• 2 spring onions
• 120 g feta
• 1 tablespoon olive oil
• 2 tablespoons water
• 2 large slices bread, about 120 g in total
• salt, to taste
• black pepper, to taste

For the dressing

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano

Method

1. Drain the lentils. Tip the lentils into a colander, rinse under cold water and drain well. Use cooked lentils from a can or pouch, not dried lentils. Drain the peppers too and cut them into strips.
2. Cut the vegetables. Wash and halve the tomatoes. Trim the roots and any wilted parts from the spring onions, wash them and slice thinly. Keep the white and green parts separate: the white parts go into the pan and the green parts finish the bowl.
3. Mix the dressing. Whisk the olive oil, lemon juice and oregano together in a small bowl. Crumble the feta into larger pieces. Do not salt the dressing yet because feta is already salty.
4. Warm the lentils and peppers. Heat the olive oil in a frying pan over medium heat. Add the white parts of the spring onions and stir for 1 minute. Add the lentils, peppers and 2 tablespoons water. Heat for 4-5 minutes, stirring occasionally, until the lentils are hot through.
5. Toast the bread at the same time. Put the bread in a toaster. If you do not have one, toast it in a second dry pan for about 1-2 minutes per side, until golden and crisp. If you have only one pan, toast the bread before warming the lentils and allow a few extra minutes.
6. Assemble the bowls. Remove the pan from the heat. Mix the tomatoes and dressing into the lentils, taste, then add salt and black pepper. Divide between two bowls, top with feta and the green spring onion slices, and serve with the toasted bread.

Kitchen tip

Add the tomatoes only after removing the pan from the heat. They stay fresh and juicy instead of turning into a sauce. If the jarred peppers are strongly acidic, rinse them briefly before slicing.

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Seafood dinner

Garlic Shrimp with Tomatoes over Creamy Polenta

Creamy polenta catches every drop of tomato juice and garlic butter from the shrimp. It looks more involved on the plate than it really is. The shrimp need the most attention: cook them only until done because a long time in the pan makes them tough.

Total time: about 15 minutesPrep: 5 minutes · cooking: 10 minutes; the polenta and shrimp cook at the same timeServes: 2Difficulty: easy (2/5)

Equipment: A 26-28 cm frying pan, saucepan, whisk and electric kettle.

Ingredients for 2 servings

For the shrimp

• 300 g raw peeled shrimp, cleaned and fully thawed
• 250 g cherry tomatoes
• 2 garlic cloves
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice
• salt, to taste
• black pepper, to taste

For the polenta

• 120 g instant polenta with a 2-3 minute cooking time
• 600 ml water, or the package amount for soft polenta
• 15 g butter
• salt, to taste

Method

1. Prepare everything for the pan. Bring the water for the polenta to a boil. Wash and halve the tomatoes, peel and finely chop the garlic, and wash and chop the parsley. Pat the shrimp very dry with paper towel. For the stated time, they must already be thawed and cleaned; thawing is not included in the 15 minutes.
2. Soften the tomatoes. Heat the oil in a frying pan over medium-high heat. Add the tomatoes and cook for 3-4 minutes, stirring occasionally. When they begin to release juice, add the garlic, stir for 20 seconds and pour in 2 tablespoons water. Reduce the heat so the garlic does not burn.
3. Cook the polenta. Pour 600 ml boiling water into a saucepan and add salt. While whisking continuously, pour in the polenta in a thin stream. Reduce the heat immediately because thick polenta can spit. Cook according to the package instructions, about 2-3 minutes for this instant polenta. Remove from the heat, stir in the butter and cover.
4. Cook the shrimp. Push the tomatoes aside so the shrimp can sit on the base of the pan in one layer. Cook over medium-high heat for about 2 minutes on one side, then turn and cook for another 1-2 minutes. Larger shrimp may need slightly longer. The flesh should be opaque and pearly white throughout, with no translucent centre.
5. Finish both parts. Mix the tomatoes back through the shrimp, remove from the heat, and add the parsley and lemon juice. Season with salt and black pepper. Uncover and stir the polenta. If it has thickened too much, mix in hot water by the spoonful until it is soft and creamy again.
6. Plate and serve. Divide the polenta between two deep plates. Spoon over the shrimp and tomatoes, including the juices from the pan. Serve immediately before the polenta firms up.

Kitchen tip

This recipe uses raw shrimp. If yours are already cooked, add them only at the end and heat them through; the same cooking time would dry them out.

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Meat-free wraps

Tortilla Wraps with Warm Kidney Beans, Avocado and Lime Yogurt

These tortilla wraps are filled with warm beans and sweetcorn, avocado and crisp lettuce. Lime yogurt keeps them juicy, while smoked paprika and cumin add depth. There is no need to bake the filled wraps.

Total time: about 15 minutesPrep: 7 minutes · cooking: 8 minutesServes: 2Difficulty: very easy (1/5)

Equipment: A frying pan, colander, small bowl and plate for the warmed tortillas.

Ingredients for 2 servings

For the wraps

• 4 medium flour tortillas, about 20 cm in diameter
• 240 g canned kidney beans, drained
• 140 g canned sweetcorn, drained
• 1 ripe avocado
• 60 g crisp green lettuce
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 2 tablespoons water
• salt, to taste
• black pepper, to taste

For the lime yogurt

• 120 g Greek yogurt
• 2 teaspoons lime juice and 1/2 teaspoon finely grated lime zest
• 1 sprig parsley, chopped
• salt, to taste

Method

1. Prepare the cold ingredients. Drain the beans and sweetcorn, and rinse the beans. Wash and dry the lettuce well, then cut it into strips. Mix the yogurt with the lime juice, grated zest and parsley, and season with salt.
2. Slice the avocado safely. Cut the avocado lengthways around the stone, twist the halves apart and remove the stone carefully with a spoon. Scoop the flesh from the skin with a spoon and cut it into slices. Do not try to strike the stone with a knife.
3. Warm the tortillas. Heat a dry frying pan over medium heat. Warm each tortilla for about 15-20 seconds per side, until soft and flexible. Stack them on a plate and cover with a clean cloth so they do not dry out. You can also warm them according to the package instructions.
4. Make the warm filling. Add the oil, beans, sweetcorn, smoked paprika, ground cumin and 2 tablespoons water to the same pan. Heat over medium heat for 3-4 minutes, stirring. Mash a few beans against the base with a spatula so the filling binds slightly. Season with salt and black pepper. No liquid should remain in the pan.
5. Fill the tortillas. Place one quarter of the lettuce, warm filling and avocado on each tortilla. Add about 1 tablespoon yogurt sauce. Arrange the filling in a strip just below the centre and leave about 3 cm clear at both sides.
6. Roll and serve. Fold the left and right edges over the ends of the filling. Lift the bottom edge over the filling, tuck it in gently and roll away from you. Place seam-side down so it does not open. Serve two wraps per person with the remaining yogurt alongside.

Kitchen tip

The tortillas should be warm and the filling moist but not watery. Too much sauce or an oversized pile of filling makes them difficult to roll.

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Another weekly menu

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Quick veal dinner

Veal Cutlets with Lemon and White Bean Puree

Thin veal cutlets also work for a quick special dinner. Lemon butter makes a short, bright pan sauce, while canned white beans become a soft puree in minutes. There is no potato peeling or long boiling this time.

Total time: about 15 minutesPrep: 4 minutes · cooking: about 11 minutes; the beans heat while the meat is preparedServes: 2Difficulty: easy (2/5)

Equipment: A large frying pan, small saucepan, colander and stick blender or potato masher.

Ingredients for 2 servings

For the cutlets and sauce

• 350 g thin veal cutlets for quick cooking, about 5 mm thick
• 1 tablespoon olive oil
• 20 g cold butter
• 60 ml water
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• salt, to taste
• black pepper, to taste

For the white bean puree

• 480 g canned cooked white beans, drained
• 80 ml water, plus a little more if needed
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt, to taste
• black pepper, to taste

Method

1. Heat the beans. Drain and rinse the beans, then put them in a small saucepan. Add 80 ml water, cover and heat over medium heat for about 5 minutes, stirring once or twice. The beans should be hot and a little liquid should remain in the pan to help them blend.
2. Prepare the cutlets. While the beans heat, pat the meat dry and season with salt and black pepper. For a quick method, use cutlets that are already thin. If they are thick, place them between two sheets of baking paper and pound gently. Chop the parsley and measure the lemon juice.
3. Cook the veal. Heat the oil in a large frying pan over medium-high heat. Add the cutlets in one layer and cook for about 1-2 minutes per side, depending on thickness and hob strength. They should develop browned patches. For whole veal cutlets, a useful target is 63 °C in the centre followed by at least 3 minutes of resting. Extend the cooking time if needed. Transfer to a warm plate and cover.
4. Blend the puree. Remove the beans from the heat and add the olive oil and butter. Keep the head of a stick blender submerged and blend carefully; do not lift it while running because the hot mixture may splash. If the puree is too thick, add water 1 tablespoon at a time. Season with salt and black pepper. Without a blender, mash the beans with a potato masher for a more rustic texture.
5. Make the lemon pan sauce. Pour 60 ml water into the meat pan. Scrape up the browned bits over medium heat and simmer for about 1 minute. Add the lemon juice, then remove the pan from the heat. Mix in the cold butter in small pieces and the parsley. Shake the pan gently until the sauce comes together. Do not boil it hard after adding the butter.
6. Serve after resting the meat. Once the cutlets have rested for at least 3 minutes, stir the juices from the plate into the sauce. Divide the puree between two plates, add the cutlets and spoon over the lemon butter. If the puree has thickened, loosen it with a spoonful of hot water before serving.

Kitchen tip

For a 15-minute dinner, the cutlets need to be thinly sliced already and the pan large enough to hold them in one layer. Cooking in batches or pounding very thick meat will add time.

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Frequently asked questions

Can all seven dinners really be made in 15 minutes?

The recipes are designed for about that time when you use the listed ingredients, a large enough pan and some overlapping tasks. The time is not guaranteed in every kitchen. If you chop more slowly, have a less powerful hob or work strictly one task at a time, allow around 20 minutes or more. Check that the food is properly cooked before checking the clock.

Can I use dried lentils or dried beans?

Yes, but cook them first according to the instructions for that variety. The quantities in these recipes are for beans and lentils that are already cooked and drained. You cannot add the same weight of dried pulses or expect the same cooking time.

What if I do not have an electric kettle?

Bring the water to a boil in a covered saucepan. Put it on first and prepare the other ingredients while it heats. Depending on the amount of water and the strength of your hob, dinner may take a little longer.

Can I double the quantities for four people?

You can double the ingredients, but the cooking time may not stay the same. Chicken, mushrooms and shrimp in particular need enough space, so use two pans or cook in batches. Crowding everything into one small pan makes food steam in its own liquid instead of browning.

How do I fix orzo, polenta or bean puree that is too thick?

Add hot water 1-2 tablespoons at a time and stir after each addition. Stop when the texture is soft and creamy again. Taste after thinning and adjust the seasoning if needed. Adding a large amount of water at once can make the dish too loose.

Do the tortilla wraps need an oven?

No. Warm the tortillas, fill them and roll them. The bean filling is warm while the lettuce and avocado stay fresh. Place the wraps seam-side down and serve immediately.

A varied week without hours at the hob

The creamy orzo needs one pan, the lentil bowl makes practical use of pantry staples, and the tortilla wraps can be served from one large board. The veal cutlets finish the menu with lemon butter and a soft white bean puree.

Swap the recipes around as needed. Once you know the order of the tasks, dinner will move faster; the first time, the goal is a good meal rather than a race against the clock.

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Creamy Pea and Parmesan Rice (Risi e Bisi)

Creamy pea and Parmesan rice is made risotto-style: toast the rice briefly, then add warm stock a little at a time. Stir in the peas during cooking and finish with butter and Parmesan. This risi e bisi-inspired dish serves two and is best enjoyed straight from the pan.

Total timeabout 20 minutes

Serves2

Methodgradually add warm stock

The recipe in brief

• Cook the onion in olive oil and half the butter, then briefly toast the dry rice.
• Add the warm stock a ladle at a time; stir in the peas after about 10 minutes.
• When the rice is al dente, stir in the remaining butter and Parmesan, cover for 2 minutes and serve.

Pea rice with a creamy risotto-style finish

For this version of rice and peas, do not pour in all the stock at once. Add it gradually, stirring as the rice cooks, so the finished dish stays creamy. Thaw the frozen peas in hot water before adding them, as the recipe specifies. Choose vegetable stock if you want to keep the dish meat-free.

Plan your next quick dinner

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Ingredients for 2 servings

• 160 g risotto rice
• 200 g frozen peas, thawed beforehand in hot water
• 1 small onion, finely chopped
• about 30 g butter and a little olive oil
• about 500–600 ml warm homemade chicken or vegetable stock
• 40 g grated Parmesan
• salt and pepper

Method

Toast the rice: Heat the olive oil and half the butter in a wide saucepan. Add the chopped onion and cook until translucent. Add the dry rice and stir continuously for 1 to 2 minutes, until the edges of the grains become slightly translucent.

Add the stock gradually: Start adding the warm stock to the rice a little at a time – pour in just enough to cover it. Cook over medium heat, stirring. When the rice absorbs the liquid, add another ladleful of stock. Continue in this way for about 10 minutes.

Add the peas: After about 10 minutes of cooking, stir the prepared peas into the rice. Keep adding stock and stirring until the rice is al dente – creamy on the outside and still slightly firm in the centre.

Finish until creamy: When the rice is cooked, turn off the heat. Stir in the remaining butter and grated Parmesan. Cover the pan with a lid for 2 minutes to let the ingredients settle.

Serve: Stir the rice and peas vigorously just before serving to give the dish a creamy texture. Sprinkle with extra Parmesan if you like.

Tip for a creamy finish

Stir in the butter and Parmesan off the heat. After the covered 2-minute rest, give the rice and peas one more vigorous stir and serve straight away.

Frequently asked questions

When do I add the peas?

Stir them in after the rice has cooked for about 10 minutes. Then keep adding warm stock until the rice is al dente.

How much stock will I need?

Prepare about 500–600 ml of warm stock and add it gradually. The exact amount depends on the rice and how quickly it cooks.

Can I use vegetable stock?

Yes. The recipe allows homemade chicken or vegetable stock; choose vegetable stock for a meat-free version.