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Serves 4


  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 large garlic clove, crushed
  • 1 cup risotto (Arborio) rice
  • cup dry white wine
  • sea salt & freshly ground pepper
  • 1 litre hot chicken or vegetable stock
  • 1-2 cups fresh peas
  • 1 cup freshly grated parmesan
  • 2 tbsp chopped fresh parsley
Risotto with parmesan & fresh peas


  • Heat the oil in a heavy-bottomed pot and gently sauté the onion and garlic until just coloured.
  • Add the rice and continue cooking, stirring until translucent.
  • Then add the wine and seasonings. Stir and cook down until the liquid almost disappears. Turn down the heat and add the hot stock, a cup at a time once absorbed, over a medium heat, continually stirring. Then add the peas and cook until the rice is just tender. Taste for seasoning.
  • Add 3/4 cup grated parmesan, with a little more stock if needed (should be slightly 'soupy'), and gently cook until the cheese has melted.
  • Serve the rice with a little extra parmesan, if you like, and the parsley sprinkled on top.
  • nb. Frozen peas can be used, but add at the end.


© Iain Hewitson