Pea Risotto with Broccoli

Appetising dinner, very luxurious and filling

Easy Ingredients and straight forward to make.

To fizz up the recipe, use a smaller serving as a dinner party starter.

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Ingredients to serve 4:

  • butter
  • 1 onion, chopped
  • 300g peas
  • 2 L vegetable stock
  • 350g risotto rice
  • 150ml white win
  • 200ml white wine
  • 30 g Parmesan
  • handful of broccoli stems

The method:

  1. In a pan, melt some butter. Add the onion and cook until it is soft. This will take around 10 minutes.
  2. Once the onion is soft, stir in the rice. Then pour in the white wine, allow it to bubble and become completely absorbed.
  3. Meanwhile, with 100g of the peas and a little of the vegetable stock, puree the peas.
  4. Ladle by ladle add the stock bit by bit, stirring continuously until the stock is absorbed and the rice is creamy and soft. This will take around 25 minutes on a medium heat.
  5. Once the rice is cooked, add the pureed peas, the remaining peas and the Parmesan. Allow to rest on the heat for a few minutes.
  6. Season and serve the risotto, topped with steamed broccoli.

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