zoom

    Save to your scrapbook

    Green pea risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Green pea risotto

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    175g frozen broad beans

    175g frozen essential Waitrose or Waitrose Organic British Garden Peas

    150g asparagus, trimmed and cut into 3cm lengths

    1 chicken or vegetable stock cube

    1 onion, chopped

    1 celery stick, chopped

    250g Cooks’ Ingredients Carnaroli Risotto Rice

    75ml vermouth or dry sherry

    3 tbsp grated Parmigiano Reggiano

    25g butter

    25g pack flatleaf parsley, chopped

    Method

    1. Add the beans, peas and asparagus to a pan of simmering water and cook for 3-4 minutes until just al dente. Drain and reserve the water. Use this water and the stock cube to make up 1.2 litres of stock, and keep it simmering in a pan.

    2. Put the onion and celery in a medium non-stick pan. Cook over a medium heat for 3 minutes until soft and golden. Add the rice and stir for 1 minute, then add in the vermouth or dry sherry. Add the stock a ladleful at a time and keep stirring until each one is absorbed. This will take 15-20 minutes.

    3. When the rice is almost tender, add the beans, peas and asparagus and cook for a couple of minutes to heat through. Stir in the cheese, butter and parsley off the heat and season to taste.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary