Quick and easy pea risotto recipe | delicious. magazine

Name: Quick and easy pea risotto recipe | delicious. magazine
Ingredients: Good knob of butter; 2 tbsp olive oil; 1 large onion, finely chopped; 300g risotto rice; 175ml dry white wine; 1 litre fresh chicken stock, hot, plus any shredded meat from the wing bones and carcass left over from making the stock; 200g frozen peas, defrosted; 75g grana padano, finely grated

www.deliciousmagazine.co.uk

Leftover chicken and frozen peas are the stars of this quick and easy pea risotto. It's a classic Venetian dish with a satisfying soup-like consistency.

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Ingredients

Good knob of butter
2 tbsp olive oil
1 large onion, finely chopped
300g risotto rice
175ml dry white wine
1 litre fresh chicken stock, hot, plus any shredded meat from the wing bones and carcass left over from making the stock
200g frozen peas, defrosted
75g grana padano, finely grated