recipes

Pea and Pesto Risotto

Catherine shows us a wonderful way of cooking risotto. Take from episode 5 of Catherine's Roman holiday

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 400g Carnaroli rice
• 150ml white wine
• 1.5 litres chicken stock, heated to simmering
• 200g frozen peas, defrosted
• 25g freshly grated Parmesan cheese
• 2 tbsp good-quality pesto

Method

1. Heat a large, heavy-based saucepan. Add 1 tbsp olive oil and the knob of butter. When the butter is foaming, add the onion and cook for 5 minutes, until it’s beginning to soften.
2. Add the garlic and rice and cook for a few minutes more, until the rice is shiny and opaque.
3. Add the wine and simmer for 1 minute, stirring constantly.
4. Reduce the heat and add the hot stock a ladleful at a time, stirring constantly until each ladleful is absorbed,
5. Adding the peas with the last ladle of stock, the rice should be creamy but still firm to the bite.
6. Remove from the heat and stir in the Parmesan and pesto. Season well and serve.