Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1.10L light vegetable stock
- 1tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 large glass dry white wine
- 1 knob butter
- 1 onion, finely chopped
- 350grams risotto rice
- 150grams frozen or fresh peas, cover with boiling water for 3 minutes, then drain (if using frozen)
- 50grams Parmesan cheese, freshly grated
- 1 handful fresh mint leaves
- 1 handful fresh basil leaves
Method
Step 1 of 4
First, pour the stock into a large pan, and heat to a gentle simmer.
Step 2 of 4
Heat the oil and butter in a large non-stick frying pan over a low heat. Add the onion and a pinch of salt. Sweat for about 5 minutes until soft and translucent, then stir through the rice, making sure that the grains are completely coated. Increase the heat to medium-high, pour in the wine, and let it simmer for a couple of minutes until the alcohol has evaporated.
Step 3 of 4
Reduce the heat slightly, and add the simmering stock a ladleful or two at a time, stirring frequently with a wooden spoon; when each addition of stock has been absorbed, add some more. Continue like this for about 20 minutes until the rice is cooked; it should still have a bite to it. Use more or less stock as required - every risotto is different.
Step 4 of 4
Stir through the peas, Parmesan, mint, and basil. Season well with salt and black pepper, and serve hot.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.