A standby, reliable dish; something we make for weekend lunches that is simple, tasty and comforting. We’re always surprised at how good it is!
Wine Suggestion: a fresh, zesty white is our usual choice. Vermentino from Tuscany like the Poggio ai Ginepri IGP Bianco works a treat, or a crisp Sauvignon Blanc or a Chablis would be great too.
Pea & Parmesan risotto – serves 4
- 1.2 litres chicken stock/veg stock
- 100g unsalted butter
- 2 medium onions, finely chopped
- 1 garlic clove, crushed
- 225g arborio rice
- 100g frozen peas
- 50g Parmesan cheese, finely grated
Put the stock into a saucepan and bring to the boil, then keep over a low heat.
Melt the butter in a sauté pan, and the onion and garlic, then cook for 5 minutes. Add the rice and stir over a low heat until translucent and starting to soften. Increase the heat to medium and begin adding the hot stock, a ladle at a time. Keep adding ladles of stock when the one before has been completely absorbed by the rice.
Continue like this for about 15-20 minutes or until the rice is al dente.
Tip the frozen peas into the risotto and stir. Keep stirring for about 3 minutes or until the peas have defrosted and the rice is bubbling. Finally, stir in the Parmesan and serve immediately with a few shards of Parmesan over the top.
(Original recipe by Tana Ramsey in BBC Good Food Magazine, July, 2007.)
Jono & Jules do food & wine 
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