Instead of the frozen variety, why not try fresh peas in our Cheesy Pea Risotto instead? They’re in season, and you can have fun shelling them with the grandkids.
Time: 40 minutes
- 1 tablespoons of olive oil
- 1/2 medium onion, finely chopped
- 1/2 clove of garlic
- 180g risotto (Arborio) rice
- 1/4 cup white wine
- 100g fresh peas (or frozen, defrosted)
- 500ml boiling water
- 1/2 vegetable stock cube
- 55g cheddar cheese, grated
In a saucepan, heat the oil and cook the onion and garlic until soft. Add the rice and stir. Then add the wine. When the wine evaporates, gradually add the boiling water until it covers the rice. Crumble the stock cube and keep stirring until the rice has absorbed all the liquid. Add some more water and continue to stir. Add the peas and continue to cook until the rice is soft. Sprinkle the cheese over the top and stir to mix into the rice. Serve immediately.