Pea and Parmesan Risotto
Classic Risotto recipe with pea and parmesan cheese.
Servings: 2
Calories: 640kcal
Ingredients
- 150 g Carnaroli rice
- 15 g Unsalted butter
- 100 ml Dry white wine
- 1 ltr Stock I used homemade chicken stock
- 50 g Fresh or frozen peas
- 40 g Parmesan or Grana Padano Cheese
- 40 g Cold unsalted butter, diced
- 1 Banana shallot, finely diced Optional
- 1 handful Fresh herbs
Instructions
- Melt 25g of butter in a heavy-based pan
- Heat the stock to a gentle simmer - I tend to do this in the microwave
- If you are using shallot, add it to the butter and sweat gently for a couple of minutes
- Add the rice and stir till all the grains are coated and the rice starts to turn translucent
- Add the wine, all in one go, stirring constantly
- Once the mixture is sticky and the wine is absorbed, start to add the stock little by little, stirring until it's absorbed, then adding more.
- As the stock is added, check the rice and once it starts to develop a 'bite', add the peas
- Continue to add stock until the rice is cooked but still has a little bite
- Take the pan off the heat, season with salt and pepper and stir through the grated cheese and the remainder of the butter
- Beat the mixture well until the risotto is creamy
- Garnish with fresh herbs and serve immediately
Nutrition
Calories: 640kcal | Carbohydrates: 74g | Protein: 14g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 73mg | Sodium: 2471mg | Potassium: 214mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2268IU | Vitamin C: 14mg | Calcium: 243mg | Iron: 4mg