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Canned pea risotto

Name: Canned pea risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: /italian
Ingredients: 40ml (2 tablespoons) olive oil; 1 large onion, peeled, finely chopped; 1 garlic clove, crushed; 350g arborio risotto rice; 125ml (1/2 cup) dry white wine; 1L (4 cups) vegetable stock; 60ml (1/4 cup) light soy sauce; 400g canned peas; 60g (3 tablespoons) unsalted butter; 2 tablespoons chopped flat-leaf parsley; 100g grated parmesan cheese; Fried pancetta or bacon and roasted vine-ripened tomatoes, to serve

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10m

35m

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Turn a can of peas and arborio rice into a nutritious, tasty and fast Italian risotto!

40ml (2 tablespoons) olive oil
1 large onion, peeled, finely chopped
1 garlic clove, crushed
350g arborio risotto rice
125ml (1/2 cup) dry white wine
1L (4 cups) vegetable stock
60ml (1/4 cup) light soy sauce
400g canned peas
60g (3 tablespoons) unsalted butter
2 tablespoons chopped flat-leaf parsley
100g grated parmesan cheese
Fried pancetta or bacon and roasted vine-ripened tomatoes, to serve

Method

1.

Heat the oil in a medium frypan and add the onion. Cook, stirring, over medium heat for 1-2 minutes until softened, but not coloured. Add the garlic and fry for a few seconds, then add rice, tossing until well coated in oil. Add the wine and allow to bubble for a few minutes. Pour in the stock 1 cup at a time, stirring constantly until liquid has been absorbed and rice is al dente.
2.

Stir through the soy sauce, peas, butter, parsley and half the parmesan. Divide risotto between bowls and serve sprinkled with remaining parmesan and with some crumbled fried pancetta and oven-roasted tomatoes.

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