300g Arborio rice
1l hot vegetable stock
120g Parmesan (or vegetarian alternative), grated
120ml white wine
40g butter, diced
Salt and black pepper
120g frozen peas
1 tbsp fresh thyme leaves
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- 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.
- 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.
- 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.
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.
MAKE IT YOURS
For a non-vegetarian version, use chicken stock instead of vegetable. Add cooked shredded chicken, cooked ham or crispy bacon, if preferred.