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Pea & parmesan risotto

  • GF
  • EF
  • SF
  • WF
Pea & parmesan risotto

Description

Serve this yummy risotto up for a family meal to remember.

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Cooking time:

Method

  1. Melt the butter with the oil in a large saucepan. Add the onion and garlic and cook for about 10 mins.
  2. Heat the stock in a pan and keep at a gentle simmer.
  3. Add the rice to the onions and stir well so that the rice is coated.
  4. Pour a ladleful of hot stock over the rice. Stir and let the mixture bubble gently. As soon as the stock has been absorbed, add another ladleful of stock and stir well. Keep stirring and adding the stock, until the mixture is creamy and the rice e is almost cooked. Add the peas and cook for approx. 20-25 mins.
  5. Stir in the grated Parmesan, cover the pan with a lid and leave the rice to settle for a few minutes.
  6. Serve when the rice looks creamy and top with fresh parsley.

Each portion contains

  • Calories:

    510 kcal

    ,

    25.5%

  • Sugar:

    3.5g

    ,

    3.9%

  • Fat:

    18.3g

    ,

    26.1%

  • Saturates:

    8.8g

    ,

    44%

  • Salt:

    2.8g

    ,

    46.7%

of your guideline daily amount

Ingredients

  • 40g butter
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1.2 litre litres vegetable or chicken stock
  • 300g risotto rice (Arborio rice works well), unwashed
  • 200g frozen or fresh peas
  • 40g Parmesan cheese, grated
  • 2tbsp fresh parsley, chopped
  • 1 clove garlic, crushed