Pea risotto

    1 hour

    A very tasty vegetarian risotto made with frozen garden peas that's a simply delicious Italian starter anytime of the year.

    5 people made this

    Serves: 6 

    • 1.5L water
    • 2 vegetable stock cubes
    • 3 tablespoons extra virgin olive oil
    • 1/2 onion, finely chopped
    • salt, to taste
    • 450g arborio or carnaroli rice
    • 120ml white wine
    • 375g frozen peas, defrosted
    • 100g butter
    • 60g freshly grated Parmesan cheese

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat water in a saucepan over medium heat; add stock cubes and stir to dissolve. Keep stock warm.
    2. Heat oil in a frying pan over medium heat; add onion and cook until softened. Season with salt and stir in rice; stir well to coat rice in oil. Pour in wine and simmer until liquid has evaporated.
    3. Add 2 ladles of hot stock; cook, stirring often until liquid has evaporated.
    4. Add defrosted peas and 2 more ladles of stock; cook, stirring often until liquid has evaporated. Repeat with remaining stock.
    5. Add the butter and grated Parmesan; season with freshly ground black pepper. Cover saucepan and let risotto rest for 3 to 5 minutes before serving.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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