- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 parsnip, finely diced
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 2 medium carrots, finely diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 350g risotto rice, such as arborio
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 1 bay leaf
- 1.2l hot vegetable or chicken stock
- 140g frozen pea or petit pois
- 50g parmesan (or vegetarian alternative), grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.
Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.
Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.