the best pea risotto

This is my favourite comfort food and is great to make when you're not in a rush as this takes patience, so don't attempt if you're in a rush to go out, otherwise enjoy a leisurely hour cooking with a glass of wine.

serves 4 people

Ingredients

60g butter
400g frozen peas
1 litre stock
grated nutmeg
5 tbsp grated Parmesan
1 small onion or shallot
1 tbs of olive oil (this is important, it stops the butter burning)
400g arborio rice
160ml white wine or vermouth

Melt 1/3 of the butter and add the frozen peas. Cook for 2-4 minutes until defrosted then remove 1/2 the peas and add a ladle of stock to the remaining peas. Pop on the lid and boil for 5 minutes until soft. Puree this with 1 tbsp of parmesan, a small knob of butter and a grating of pepper and nutmeg.

Try not to eat all of the puree while you make the risotto.

Turn the heat down and melt the remaining butter and that very important oil. Add your onion, finely chopped, and cook 1-2 minutes. Don’t let it brown. Add the rice and stir to coat, for a couple of minutes then add a ladle at a time and stirring each time until all the stock is absorbed, after about 10 minutes add the reserved peas and at about 15-20 minutes once the rice is soft beat in the pea puree and the extra tbs or two of parmesan.

Turn off the heat and let sit for a couple of minutes before serving with a sprinkling of parsley on top and plenty more parmesan cheese to add.