Pea Risotto

For 2 people. Cooking time: 20 min.


  • 2 tbs olive oil
  • 50g butter
  • 1 litre of vegetable stock
  • 200g aboria rice
  • 1 med onion red or white — chopped
  • 1 glass of wine
  • 150g frozen peas
  • Seasoning
  • Parmesan cheese - generous


  1. Make up the stock and keep hot in a pan
  2. Put the oil in a saucepan heat, add the onions put a lid on the pan and cook the onions without colouring
  3. Add the rice in with the onions and mix until all the rice is evenly coated
  4. Add the wine and let cook for roughly 1 minute
  5. Add a ladle of stock stirring the rice continuously — only add more stock when the rice has totally absorbed the last ladle of stock
  6. Repeat this process until all the stock has been absorbed, you want to end up with the rice being opaque in colour
  7. Mix in 25g of the butter and grate some parmesan cheese — don't be mean with the cheese
  8. Cook the peas, as per the instructions on the packet, normally 3-4 mins in boiling water
  9. Add the peas to the rice, mix and add some more butter and more parmesan