Risotto

Method

Make it together.

1. Heat olive oil in a heavy based frying pan and add finely chopped onion and crushed garlic and cook gently until the onion has softened but not browned.
2. Add rice and coat with the oil, cook for 1 minute before adding hot stock. I usually add enough stock to cover the rice - allow this to become absorbed before covering for a second time.
3. Add your peas now too.
4. Keep the heat low and stir occasionally to ensure the rice does not stick.
5. Keep adding stock until the rice has cooked. It will take approximately 20 minutes.
6. Test the rice to ensure it is cooked.
7. The mixture should be creamy and not too dry or wet.
8. Stir in half the grated parmesan, add a knob of butter and serve.
9. Sprinkle the rest of the parmesan onto the plates.