Pea risotto

Name: Pea risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: Good knob of butter; 2 tbsp olive oil; 1 large onion, finely chopped; 300g risotto rice; 175ml dry white wine; 1 litre fresh chicken stock, hot, plus any shredded meat from the wing bones and carcass left over from making the stock; 200g frozen peas, defrosted; 75g grana padano, finely grated

Easy
February 2012

Easy
February 2012

Test kitchen approved

Serves 4
Takes 5 minutes to make, 25 minutes to cook

This pea risotto is a Venetian classic known as ‘risi e bisi’. It’s meant to have a soupy texture, but you can reduce the amount of stock, if you prefer.

Gluten-free recipes

Nutrition: per serving

Calories: 561kcals
Fat: 15.3g (6.6g saturated)
Protein: 16.2g
Carbohydrates: 63.6g (3.2g sugars)
Fibre: 3.7g
Salt: 1.1g

Nutrition: per serving

Calories: 561kcals
Fat: 15.3g (6.6g saturated)
Protein: 16.2g
Carbohydrates: 63.6g (3.2g sugars)
Fibre: 3.7g
Salt: 1.1g

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Ingredients

Good knob of butter
2 tbsp olive oil
1 large onion, finely chopped
300g risotto rice
175ml dry white wine
1 litre fresh chicken stock, hot, plus any shredded meat from the wing bones and carcass left over from making the stock
200g frozen peas, defrosted
75g grana padano, finely grated

Method

Melt the butter with the oil in a pan and gently fry the onion for 5 minutes until softened a bit. Add the risotto rice and cook for a couple of minutes, stirring, then add the wine and bubble until absorbed.
Season well, then gradually add the stock, a ladleful at a time, stirring after each addition until the liquid has been fully absorbed before adding the next ladleful. Add the shredded chicken (if using) after 10 minutes. Once the rice is cooked (after about 20 minutes) you should have a soupy-looking risotto. Stir in the peas and cheese, then cover and leave to stand for 2 minutes before serving.