Prep
4 hrCook
40 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 1.2 litres/2 pints Meat Stock | |
| 3 tablespoons olive oil 50 g/2 oz butter 1 onion, chopped | |
| 1 clove garlic 1 celery stick, chopped 250 g/9 oz shelled peas | |
| 200 g/7 oz risotto rice 25 g/1 oz Parmesan cheese, freshly grated salt |
| 1. | Bring the stock to the boil. Heat the olive oil and half the butter in another pan, add the onion, garlic and celery and cook over a low heat, stirring occasionally, for 5 minutes. |
| 2. | Remove and discard the garlic. Add the peas followed by the rice. Stir for about 1 minute, then stir in a ladleful of the stock. |
| 3. | Cook, adding the stock a ladleful at a time, for about 20 minutes until the rice is tender and all the stock has been used. |
| 4. | Season with salt to taste, stir in the remaining butter and the Parmesan, ladle into a soup tureen and serve. |
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