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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