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Pea-and-basil risotto

By Brita Du Plessis

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400 g risotto rice
1 1⁄2 litres hot vegetable stock
500 g frozen petits-pois
125 g basil pesto
For the lemony chilli ricotta, mix:
chilli flakes, to taste
1 lemon, zested and juiced
250 g Woolworths Ayrshire ricotta

Method

1. Heat the oil in a pan over a low heat. Add the onion and garlic and sauté for 8 minutes or until soft and sweet. Add the rice and stir for another minute to coat.
2. Add 2 cups stock and bring to a simmer, stirring continuously until the stock has been absorbed. Repeat until all the stock is used, about 20 minutes. Stir through the peas with the last addition of stock.

3. Remove from the heat, stir through the pesto and adjust the seasoning. Dollop with lemony chilli ricotta and serve immediately.

Find more risotto recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl