Risotto with peas
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Serves:     people
Notes from Anna
  • Cooking doesn't get much more simple than this, but you wouldn't guess it from the taste!


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  1. Boil a kettle. Put the frozen peas in a bowl and cover with hot water. Leave to rest for a few minutes.
  2. Make up the stock according to the packet instructions.
  3. Wash and chop the parsley. Peel and finely chop the shallot.
  4. Heat the oil in a saucepan, add the shallot and cook over a low heat for about 5 minutes until soft.
  5. Drain the peas and add to the pan together with the chopped parsley. Cook for a couple of minutes.
  6. Add the rice and mix thoroughly. Add a ladle of hot stock and stir continuously until the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes.
  7. Turn off the heat. Sprinkle the risotto with parmesan and a good grind of black pepper. Cover the pan with a lid and leave to rest for 2 minutes. Serve immediately.

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