Pea & Parmesan Risotto | Booths Supermarket
METHOD 1. Sauté the thinly sliced shallot, garlic, thyme and bay leaf in the olive oil until soft. 2. Add the rice and coat with the shallot mix until the
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 www.booths.co.uk.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 large shallots (sliced)
- 2 cloves of crushed garlic
- 1 bay leaf
- Sprig of fresh thyme
- 50ml olive oil
- 100g Arborio rice
- 80g frozen peas (defrosted)
- 800ml veg or chicken stock
- 50g butter
- 8 rashers of streaky smoked bacon
- 25g Parmesan cheese
- Sea salt and pepper to taste
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