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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Made this for tea tonight, added some chopped leftover gammon, very tasty Ingredients:
1 1/4 liters chicken stock or 1 1/4 liters vegetable stock |
100 g butter (pref unsalted) |
2 medium onions, finely chopped |
1 garlic clove, crushed (minced is fine) |
225 g arborio rice |
110 g frozen peas |
50 g parmesan cheese, finely grated |
Directions:
1. Bring stock to boil in a saucepan, keep on a low heat while you are making the risotto.
2. In saute pan, melt butter and add garlic and onions, allow to cook for 5 minutes.
3. Add rice and stir continuously over a low heat until the grains start to soften.
4. Over a medium heat begin to add the hot stock a ladle at a time, allow rice to absorb all stock before adding next ladle.
5. Continue to add the stock gradually , stirring all the time for about 15-20 minutes (mum prefers to cook her risotto for 40 minutes, but up to you).
6. Rice is ready when is soft, but still has chalky bite to it in the middle.
7. Tip frozen peas in (and gammon or other cooked meat if using) and stir in and heat through, about 3 minutes. by this time the peas should be defrosted and the risotto bubbling again.
8. Finally stir in parmesan and serve immediately with thinly sliced parmesan on top.
9. For vegetarian do not use the chicken stock.
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