Green Pea Risotto

Name: Green Pea Risotto
Ingredients: 1 onion, finely chopped; 2 garlic cloves, finely chopped; 30 ml (2 tablespoons) olive oil; 250 ml (1 cup) Arborio rice; 1-liter (4 cups) vegetable or chicken stock; 250 ml (1 cup) frozen peas; 60 ml (4 tablespoons) grated carrots; 250 ml (1 cup) rocket or spinach leaves, shredded; 60 ml (4 tablespoons) grated Parmesan cheese; 15 ml (1 tablespoon) fresh thyme leaves

Green pea risotto is a classic Italian dish called risi e bisi (reezy-eh-beezy) and it is very simple to make. Enjoy as a first course or have it for lunch, with freshly grated Parmesan cheese.

Published 2 October 2020

Method

Sauté the onion and garlic in the oil for 4 minutes. Add the rice, and cook, stirring, for 5 minutes until the rice is golden.
Add the stock, a ladleful at a time, stirring continuously until the stock is absorbed. It should take about 20 minutes.
Add the peas, carrots and rocket before adding the last ½ cup of the stock. The rice must be creamy and just tender.
Stir in the cheese and thyme and serve immediately.