Pea and Parmesan Risotto

• chicken stock or vegetable stock↗1 1⁄4 liters
• butter↗100 g

  pref unsalted

• medium onions↗2

  finely chopped

• garlic clove↗1

  crushed (minced is fine)

• arborio rice↗225 g
• frozen peas↗110 g
• parmesan cheese↗50 g

  finely grated

Step-by-step instructions

1. 1

   Bring stock to boil in a saucepan, keep on a low heat while you are making the risotto.

2. 2

   In saute pan, melt butter and add garlic and onions, allow to cook for 5 minutes.

3. 3

   Add rice and stir continuously over a low heat until the grains start to soften.

4. 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. 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. 6

   Rice is ready when is soft, but still has chalky "bite" to it in the middle.

7. 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. 8

   Finally stir in parmesan and serve immediately with thinly sliced parmesan on top.

9. 9

   For vegetarian do not use the chicken stock.