Pea and Parmesan Risotto

Recipe by Perfect Pixie
READY IN: 30mins




  • Bring stock to boil in a saucepan, keep on a low heat while you are making the risotto.
  • In saute pan, melt butter and add garlic and onions, allow to cook for 5 minutes.
  • Add rice and stir continuously over a low heat until the grains start to soften.
  • Over a medium heat begin to add the hot stock a ladle at a time, allow rice to absorb all stock before adding next ladle.
  • Continue to add the stock gradually , stirring all the time for about 15-20 minutes (mum prefers to cook her risotto for 40 minutes, but up to you).
  • Rice is ready when is soft, but still has chalky "bite" to it in the middle.
  • Tip frozen peas in (and gammon or other cooked meat if using) and stir in and heat through, about 3 minutes. by this time the peas should be defrosted and the risotto bubbling again.
  • Finally stir in parmesan and serve immediately with thinly sliced parmesan on top.
  • For vegetarian do not use the chicken stock.