Rice and peas, there’s little not to like about this classic, simple risotto.
Perfect for a quick-and-easy midweek meal, this comforting Italian nursery food tastes absolutely delicious with a green side salad, tossed in a light balsamic dressing and scattered with crispy pancetta. You can adapt this risotto by adding other summer vegetables such as courgettes or broad beans.
Ingredientsto serve 4
- 1¼–1½ litres vegetable stock
- 60g unsalted butter
- 1 onion, peeled and finely sliced
- 1 celery stick, finely chopped
- 1 garlic clove, peeled and crushed
- 350g Arborio risotto rice
- 225ml white wine (optional, could use extra
- stock instead)
- 500g frozen peas, defrosted
- 100g freshly grated Parmesan
- salt and freshly ground black pepper
- a little grated nutmeg
- 25g flat-leaf parsley, roughly chopped
NutritionNutrition per serving
- Energy (kcal) 723
- Protein (g) 25.5
- Carbohydrate (g) 91
- Of which sugars (g) 6
- Fat (g) 18
- Of which saturates (g) 11.5
- Fibre (g) 9.5
- Salt (g) 2
- Heat up the stock in a saucepan.
- Melt 50g of the butter in a large heavy-based pan and gently sauté the onion until it becomes translucent. Add the garlic and celery and sauté for a couple of minutes. Add the rice and stir until the grains become translucent and glossy.
- Stir in the wine and cook for a couple of minutes until completely absorbed. Add the hot stock, a ladle at a time, stirring slowly but constantly. Make sure each ladleful of stock is absorbed by the rice before adding the next. You may need a little more or less stock, depending on the type of rice you use.
- After 18–20 minutes, when the rice is cooked, stir in the peas. The risotto should look nice and creamy, not too soupy, not too solid. Taste to see if you need more salt, turn off the heat, stir in the Parmesan, the nutmeg, the parsley and the rest of the butter. Let the mixture stand for a couple of minutes.
- Serve in warmed bowls with some fresh Parmesan shavings.