Pea Risotto
For 2 people. Cooking time: 20 min.
Ingredients
- 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
Method
- Make up the stock and keep hot in a pan
- Put the oil in a saucepan heat, add the onions put a lid on the pan and cook the onions without colouring
- Add the rice in with the onions and mix until all the rice is evenly coated
- Add the wine and let cook for roughly 1 minute
- Add a ladle of stock stirring the rice continuously — only add more stock when the rice has totally absorbed the last ladle of stock
- Repeat this process until all the stock has been absorbed, you want to end up with the rice being opaque in colour
- Mix in 25g of the butter and grate some parmesan cheese — don't be mean with the cheese
- Cook the peas, as per the instructions on the packet, normally 3-4 mins in boiling water
- Add the peas to the rice, mix and add some more butter and more parmesan