Pea Risotto

The Method for Pea Risotto

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1. Soften the onion in the 30 g butter for 5 minutes. Add the rice and stir for 2 minutes until translucent at the edges.

   Mark done Start 5 min timer

2. Add the wine and stir until absorbed. Add the hot stock a ladle at a time, stirring, for about 18 minutes until the rice is creamy with a slight bite.

   Mark done Start 18 min timer

3. Stir in the peas for the last 3 minutes.

   Mark done

4. Off the heat, beat in the 20 g butter, the parmesan, mint and salt. Cover and rest for 2 minutes.

   Mark done Start 2 min timer

Keep an Eye on These

1. Keep the stock hot.
2. Add it a ladle at a time.
3. If your hob runs hot, keep a lively simmer.
4. Beat in the butter and cheese off the heat.

Swaps and Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve It With

Green salad · Dry white wine · Crusty bread · Grilled prawns

Leftovers

Best eaten at once. Keeps in the fridge for 1 day and reheats with a splash of stock.

Pea Risotto Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.