Garden Pea Risotto
2 tablespoons olive oil
risotto rice (1 cupped handful per person)
1 crushed garlic clove
1 finely chopped onion
fresh peas (or frozen) - same volume of peas as rice
1 small glass / 150 ml white wine
2 litres of veg or chicken stock - you may require less depending on how many people / how much rice you are using
For the best flavour, if you can; start the risotto cooking then nip out to pick your peas for the ulitmate in fresh food, if not, pick peas then leave in a bowl in the freezer, start the risotto then use the peas when required by the recipe, but don't leave them in there longer than half an hour.
Fry a finely chopped onion and a crushed garlic clove in 2 tablespoons of olive oil.
To the oil add a cupped handful of risotto rice per person. For risotto you do need risotto rice, otherwise you don't get that creamy texture. If you use normal rice you get a very good rice side dish though, so it is a win win situation!
Fry the rice gently until it is transparent, then add a small glass of white wine and let boil for a couple of minutes to eradicate the alcohol.
Turn down the heat, and start ladling in the stock, a spoonful at a time; as each spoonful is absorbed add another. You may not need all the stock depending on how much rice you are using, for 2 people a litre should be enough for the 2 cups of rice, and 1.5 litres for three people, and 2 litres for 4 people and 4 cups of rice.
When the rice has been cooking for about 15 minutes, add the peas, and cook for a further 5 minutes.
The risotto rice should be creamy and soft on the outside but a little firm on the inside, and there should be enough liquid to coat each grain and leave a smear on the plate without the rice swimming in stock and needing a bowl to hold it all together.
At this point you can stir in some butter for extra creaminess, or some grated cheese. I like mine as is with a couple of sprigs of mint on top.
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