Pea Spring Onion And Rocket Risotto Recipe | Birds Eye

Ingredients

• 1.2 litres of good vegetable stock
• 500 g Garden Peas 800g frozen peas
• 100 g butter
• 2 tablespoons olive oil
• 2 cloves garlic, peeled
• 10 spring onions, sliced (1cm in length)
• 300 g Arborio risotto rice
• Sea salt
• Black pepper
• 3 good handfuls washed rocket
• 150 g freshly grated Parmesan
• 1 tablespoon flat leaved parsley, chopped