English Pea Risotto
START TO FINISH
What you need
1 cup of Arborio Rice (risotto rice)
4 ½ cups vegetable stock
½ cup parmesan cheese, shredded
1 ½ tbsp rosemary
1 tbsp. butter
1 tbsp. onion
Salt and pepper, to taste
- In a large sauté pan on medium high heat add the butter and the onion and cook for 1 minute.
- Next, add the Peas and rice and cook for 30 seconds. Now add 2 tbsp. of chicken stock and let the moisture get absorbed into the rice – almost completely.
- Repeat this step until all the liquid has been absorbed and the right texture has been achieved.
- Lastly add the cheese, rosemary salt, and pepper.