Pea Risotto

PeaRissoto2_Suitable for vegetarians!
Ideally you should use Arborio risotto rice for this recipe – and you can find it in most shops – but brown rice will do the trick and will actually give this dish a nice crunch.

Ingredients – Serves 4 Adults

  • 360g / 12½ oz. of risotto rice
  • 1 medium onion, finely chopped
  • 1 clove of garlic
  • 2 tablespoons of olive oil
  • 200g / 7 oz. of peas, defrosted
  • 1 litre / 1¾ pints of boiling waterpeasoup-nut-table
  • 1 vegetable stock cube
  • 110g / 4 oz. of low-fat cheddar cheese, grated


  • Heat the oil in a medium sized saucepan and gently cook the onion and garlic until soft
  • Add the rice and stir, making sure it soaks up the oil and flavours
  • Boil the water in a kettle. Gradually add some of the water until it covers the rice
  • Crumble in a good quality vegetable stock cube
  • Keep stirring until the rice has absorbed all the liquid
  • Add some more water and continue stiring. Add the peas and keep cooking until the rice is soft but not mushy. The rice should still have a kind of sauce around it
  • Sprinkle the cheese on top and mix in to the rice
  • Serve immediately

Serving Suggestions
Swap the peas with any other type of vegetables that are finely diced; like diced carrot or peppers
Serve with: a crisp green side salad

Source: safefood