- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g cold butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small onion or 2 shallots, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 175g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 100ml white wine
- 600ml hot vegetable stock
- 50g parmesan or vegetarian alternative, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 200g fresh peas, podded (about 1kg/2lb 4oz unpodded weight)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 200g broad beans, podded (about 1kg/2lb 4oz unpodded weight)
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.
Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.