Not all risottos involve 1 hour standing in front of the stove gently stirring in stock to achieve that perfect creamy finish. This recipe is basically chuck it all in, cook it and 40 minutes later it’s ready and with only a couple of ingredients it couldn’t be easier.
Ingredients
- 1 knob of butter
- 1 large onion skinned and finely chopped
- 400g risotto rice
- 150g frozen or tinned peas
- a pinch of salt and pepper
- 1litre of hot veg stock
- 500ml white wine
- juice and zest of a lemon
- 100g grated parmesan
- a few fresh mint leaves
