Green pea risotto


Serves 4-6

pea risottoIngredients

30g butter

1 small onion very finely chopped 100g

200g risotto rice

1 litre boiling water

1-2 vegetable stock cubes

fresh or frozen peas 150g

25g grated Parmesan cheese

salt and pepper to taste

some pea shoots – optional

olive oil for topping

Method

  1. Melt the butter in a large frying pan and fry the onion until soft but not browned.
  2. Stir in the rice and cook until hot – it turns white.
  3. Mix the stock cube into the boiling water and slowly add and stir until it is absorbed by the rice grains.
  4. You need to stir for 20 minutes as the rice cooks and becomes creamy and tender.
  5. Cook the fresh peas in boiling water for 5 minutes and drain, or use frozen peas.
  6. Add to the rice mixture and stir in the Parmesan cheese. Taste and season with salt and pepper.
  7. Serve hot with a drizzle of olive oil and some pea shoots.

 

 

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