Pea and Pecorino Risotto

A creamy store cupboard risotto made with frozen peas, white wine, and pecorino cheese, finished with fresh mint.

Dinner Italian Vegetables Peas Risotto

Estimated Nutrition

Calories

711.1

kcal / serving

2844.2 kcal total

Carbs

100.6g

per serving

402.5 g total

Fat

22.2g

per serving

88.6 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Divided use

Pecorino Cheese

Grated

GrainsCereals

400

Risotto Rice

Liquids

150

White Wine

1.5

Chicken Stock

Hot

NutsSeeds

clove

Garlic

Finely chopped

handful

Mint

Fresh, roughly chopped

piece

Salt

To taste

piece

Black Pepper

To taste

OilsFats

Olive Oil

2 tbsp

Vegetables

piece

Onion

Finely chopped

450

Peas

Frozen

Method

Heat olive oil and 25g of butter in a large heavy-based saucepan until foaming.

Sauté the onion for 5 minutes until softened, then add garlic and cook for a few minutes.

Stir in the rice and heat for 1 minute until it appears shiny and opaque.

Pour in 150ml of white wine and boil for 1 minute while stirring constantly.

Add the stock one ladleful at a time over medium heat, letting it absorb before adding more.

Add the frozen peas after 15 minutes of cooking and simmer for 5 to 7 minutes more.

Remove from heat when the rice is creamy but firm in the center.

Stir in the remaining butter, pecorino, and mint, then season with salt and pepper.

Rest the risotto with the lid on for a few minutes before serving.