Serves 4
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  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Place the rice and 950ml of the chicken stock in a large heavy stock pot or casserole dish. Cover and bake for 25 minutes, until most of the liquid is absorbed and the rice is soft with a little bit of bite.
  3. Remove from the oven. Add the remaining chicken stock, Parmesan, wine, butter and some salt and black pepper. Beat vigorously with a wooden spoon for 2-3 minutes until thick and creamy.
  4. Place the peas in a cup and cover with boiling water from the kettle. Allow to thaw for 1-2 minutes, then drain and stir into the risotto. Serve immediately.

Note: vegetarian alternative can be used as an alternative to Parmesan, if you wish.

Nutrition Facts

Per serving: 508kcals, 15.8g fat (9.7g saturated), 68.8g carbs (2.6g sugars), 17.3g protein, 4g fibre, 1.37g sodium

If you enjoy this recipe, then try stirring in any roasted vegetables you like for variety.

For a non-vegetarian version, use chicken stock instead of vegetable. Add cooked shredded chicken, cooked ham or crispy bacon, if preferred.