Pea-and-basil risotto
4
Easy
10 minutes
30 minutes“Sweet frozen peas are a winner for flavour and convenience. Pair them with creamy risotto and dollop a hit of lemony, acidic ricotta on top to melt through and round it all off."- Brita Du Plessis
Ingredients
Method
- 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
Ingredients
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
Comments