Pea Risotto

Ingredients

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Ingredients

  •   1 tbsp pure virgin olive oil
  •   two knobs of butter
  • g of freshly shelled young peas
  •   two sticks of celery, finely chopped
  •   one onion, finely chopped
  • g arborio rice
  • ml vegetable stock

Method

  • 1

    Step 1

    Bring the stock to boil in a saucepan and then reduce to simmer.
  • 2

    Step 2

    Gently heat the oil and butter in a heavy based deep frying pan.
  • 3

    Step 3

    Add the onion and the celery and cook until soft but not brown.
  • 4

    Step 4

    Add a ladle of stock and then introduce the rice and begin to stir gently.
  • 5

    Step 5

    Continue to add the stock (a ladle full at a time) making sure that each is almost completely absorbed before adding the next.
  • 6

    Step 6

    Stir frequently to produce a creamy rice texture. You may decide to remove the pan from the heat and continue stirring on a couple of occasion to add to the creaminess.
  • 7

    Step 7

    When you are happy with the texture of the rice add the peas and continue to stir for 4-5 minutes. Serve immediately.

Ingredients

  • 1 tbsp pure virgin olive oil
  • two knobs of butter
  • 300 g of freshly shelled young peas
  • two sticks of celery, finely chopped
  • one onion, finely chopped
  • 350 g arborio rice
  • 1000 ml vegetable stock