Pecorino and pea risotto

Pecorino and pea risotto
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 40 minutes to cook

This basic vegetarian risotto recipe is easy to adapt to whatever ingredients you have to hand – leftover cooked meats, ham or bacon, seafood, cooked veg, herbs and different cheeses.

Nutrition: per serving

Calories
554kcals
Fat
15.7g (6.7g saturated)
Protein
18.1g
Carbohydrates
72g (2.5g sugars)
Fibre
3.5g
Salt
0.4g
Calories
554kcals
Fat
15.7g (6.7g saturated)
Protein
18.1g
Carbohydrates
72g (2.5g sugars)
Fibre
3.5g
Salt
0.4g

Ingredients

  • 2 tbsp olive oil
  • Knob of unsalted butter, plus extra to serve
  • 3 shallots, finely chopped
  • 350g carnaroli risotto rice
  • Glass of dry white wine (175ml)
  • 600-700ml vegetable stock, hot
  • 200g frozen peas, defrosted
  • 25g vegetarian parmesan, grated
  • 50g vegetarian pecorino, grated

Method

  1. Heat the oil and butter in a pan until melted, then gently fry the shallots for 5 minutes until softened. Stir in the rice, coating the grains in oil and toasting for 2 minutes.
  2. Add the wine, stir until absorbed, then gradually add the stock, a ladleful at a time, stirring, allowing each addition to be absorbed before adding the next. Season carefully as you go so the seasoning is absorbed into the rice.
  3. When the rice is cooked but still retaining some bite (after about 30 minutes), stir in the peas and cheeses, then remove from the heat, cover and leave for a couple of minutes. Stir through a little extra butter before serving.

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