It's the question we dread hearing - what's for dinner?! Mark from Dingle Cookery School is back with the answer to that question, and with a recipe that won't take up too much of your time.
Mark has also found a low-maintenance way to cook risotto so you won't need to be constantly hovering over the pot either!
Pea and Spring Onion Risotto (serves 4)
Total time 20-25 minutes
- 150 ml milk
- 250g peas
- 1 onion, finely diced
- 200g risotto rice
- 600 ml warm stock (vegetable or chicken)
- bunch of spring onions, chopped
- salt and pepper
- 100g hard cheese (sheep’s cheese is delicious with this, look out for a cheese called Cais Na Tire)
- Put on a pot over a medium heat, add some oil then add the onion, let this soften on a low heat for about 3 minutes. Turn up the heat slightly and add in the rice. Stir the rice and let it cook for a minute or two (this helps to rice to soak the liquid in a while).
- Add in some of the warm stock, you want to add plenty and make sure the rice is well covered, give it all a stir and turn the heat down a little
- Meanwhile put the milk in a small pot and heat it over medium heat. Add in most of the peas, keep back some for the end. Cook this for about 2-3 minutes. Add it to a blender and bring to a puree (I always purée the main vegetable in the risotto, as this give a great colour to the risotto and keeps it light).
- Keep cooking the risotto until there is only a slight bite to it, this will take between 15-20 minutes. Remember as you see it drying out to add some more stock and give it a stir. Usually this will need stock 3-4 times as it cooks.
- Once you are happy that the rice is ready, add the purée (you may not need it all if you feel it is too wet), add the remaining peas and spring onion. Taste and season. Add some of the grated cheese. Try to serve it when it is a little loose and not too stiff. You can always add more puree/stock to loosen it.
- Serve in a bowl and add some grated cheese to the top.
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