This is one of my daughter’s absolute favourite dinners. Here is is everything you need to make my kitchen cupboard pea risotto. I use homemade chicken, or vegetable, stock (I freeze the stock in multi-portion freezer trays, for when I need it). If you use a stock cube make sure you are using one with no salt.
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, peeled and chopped
150g risotto rice
500ml homemade stock (or no added salt stock), warmed in a pan
100g frozen peas
Parmesan, finely grated to serve (optional)
Take a shallow pot and melt the butter and heat the olive oil on a low heat; add the onion and gently soften for around 10 minutes until translucent. Next add the rice and stir into the onion, olive oil and butter until every grain of rice is well coated.
Now you are ready to add the liquid: add a ladleful of the warm stock at a time, and keep stirring. Once the liquid is absorbed repeat, until the risotto has absorbed all the liquid (20 mins or so). When you add the last ladleful of stock add the frozen peas and they will cook for the last few minutes of cooking.
If you want a lovely bright green risotto, just blend some cooked peas with a few tablespoons of stock into a pea purée. Stir through the final risotto. Let the risotto sit for 5 minutes, with a lid on just to settle. To serve ~ add grated Parmesan to finish.