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Pea Risotto
My green pea risotto, a timeless Italian classic!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Calories per serving 630 kcal
Ingredients
- 7 oz risotto rice (200 g)
- 1 medium garlic clove chopped
- ½ small onion diced
- 2 cups vegetable stock 480 ml, warm
- 6 oz frozen green peas 170 g
- 3,5 oz parmesan cheese 100 g, grated
- a handful fresh mint chopped
- a handful fresh chives chopped
- 2 tbsp unsalted butter
- pepper
- salt
Instructions
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Heat a splash of olive oil in a pan and then add the chopped garlic and onion.
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Cook for 4 minutes until fragrant. Then add the risotto rice and stir well.
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Add some of the vegetable stock and cook over medium heat until it has vaporized.
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Repeat this until the risotto rice is nearly tender. Then add the frozen peas and butter.
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Season with pepper and salt. Stir the risotto well. Add the parmesan cheese, fresh mint and chives.
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Stir well again. Cook until the cheese has melted away. Then check the seasoning. Add pepper or salt to taste. Scoop the creamy risotto onto deep plates. Garnish with the salami crumble and serve.