Pea Risotto | Cookery School | Waitrose
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- Опубликовано: 3 июл 2022
- In celebration of #greatbritishpeaweek, Chef Tutor Matthew Taiano teaches you how to make a vibrant pea risotto which turns a freezer staple into the main event.
Ready in under 30 minutes, 1 of your 5 a day and naturally gluten free, this delicious, fresh pea and spinach risotto is perfect for the summer months. For a finishing touch, top with parmesan cheese or a vegan/ vegetarian alternative.
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Ingredients:
1 tbsp olive oil
2 shallots, peeled and finely chopped
1 garlic clove, peeled and crushed
300g arborio risotto rice
1.2 L Cooks’ Ingredients Vegetable Stock, hot (approx. 1-1.2 litres)
80g baby spinach
500g frozen petit pois, defrosted
45g Parmigiano Reggiano or vegetarian alternative, finely grated
Click here to view the full recipe | bit.ly/3PKHslD
More great recipes, ideas and groceries | www.waitrose.com 
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Ad a British-Italian living in Italy I would say that traditionally adding a knob of butter with the Parmesan cheese really helps make the rice glossy and creamy. I’m going to give this a go but will be topping it off with crispy bacon lardons, which I hope will make it like an Italian version of a pea and ham soup!
Yum
You shared very good tips :) thanks for the recipe
Delish!!!! 💚
Ellerine emeğine yüreğine sağlık süper 💯💯😊💯💯💯..
What a great recipe! Fresh and colourful , love it!
Two questions please:
1/How should we ideally cook the risotto? Low to medium fire or medium fire?
2/How long should be the total cooking time(rice in pan) of the risotto? Matthew is mentioning here 2 min to toast the rice and 4 min whilst he's preparing the pea-spinach puree, but how long the rice should cook in that shallow pan?
Thank you
In answer to your questions:
You should cook your risotto on a medium heat stirring from time to time to ensure every ingredient gets to touch the pan and cook thoroughly. Ideally you should add stock or water whenever the stock has been absorbed by the rice. When it has absorbed as much of the stock/water as it can you can turn the heat down, stir in a know of butter and parmigiano (a good handful) turn the heat off, put the lid on and leave for approximately 10-15 mins. At this point there should still be some liquid in the pan, don't worry the rice will absorb this. Season, taste, Season again if necessary and serve. Depending on how many people you're cooking for you should aim to use 11\2 - 2 pints of water/stock in total. This is the classic way to make risotto, buon apetito
@@mypointofview1111 Thank you so so much! 😊🙏🏻
My nonna always told me “one handful of rice per person and one for the pot” (so if there are 2 people then 3 handfuls)
Very nice. I will have to try it 😋
Let us know how you get on Carol 🙂
Can you do some other risotto recipes please
We have a few already on our channel Simon :-) This mushroom and bacon one was delicious! ruclips.net/video/4Wr1haVXq20/видео.html
Delicious
Thank you so much, I got Alot from you... Your advise n cooking skills are superb my Friend, Cheers...💐😘
Looks a very good risotto
Thank you, Kathy. Please do let us know how you find it, if you do decide to try for yourself. ^Nicola
Looks delicious although Italians would not normally use garlic in their risotto.
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