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Rich Pea and Parmesan Risotto Recipe
A midweek staple that can be whipped up from storecupboard ingredients.
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Serves 2
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Prep time 5 mins
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Cooking time 20 mins
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Total time 25 mins
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Skill level Easy
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Calories 677 per serving
Ingredients
- 1tbsp butter
- 1tsp olive oil
- 4 shallots, finely chopped
- 150g (5oz) risotto rice (we used Arborio)
- 130ml (4½fl oz) dry white wine
- around 700ml (1¼pt) vegetable or chicken stock, kept simmering
- 250g (9oz) frozen peas
- 50g (2oz) Parmesan cheese, finely grated
Preparation
Heat the butter and oil in a wide pan and add the shallots. Soften for five minutes over a medium heat, then add the rice. Coat well in the butter and fry for a further minute. Turn up the heat, add the wine and let it bubble off until it has almost disappeared.
Add the hot stock a ladleful at a time, stirring constantly and waiting until each ladle has been absorbed before adding another one. Depending on the rice you use, you may need to add slightly more stock.
When all the stock has been incorporated and the rice is cooked through, add the frozen peas and half the Parmesan, and continue to stir for a couple more minutes. Serve immediately with the rest of the Parmesan sprinkled over.
