Pea Risotto
Bring the stock to boil in a saucepan and then reduce to simmer. 2 Step 2 Gently heat the oil and butter in a heavy based deep frying pan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stiritupmagazine.co.uk.
Cooking tools:
- Saucepan
- Based deep frying pan
- Ladle
- Wooden spoon
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
Ingredients
- 1 tbsp pure virgin olive oil
- two knobs of butter
- 300 g of freshly shelled young peas
- two sticks of celery, finely chopped
- one onion, finely chopped
- 350 g arborio rice
- 1000 ml vegetable stock
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