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Pea and Pecorino Risotto




Source of Recipe


Western Star E-meals Issue 104


List of Ingredients




2 Tbsp Olive Oil
50g Western Star Butter
1 Onion, finely diced
2 Garlic Cloves, crushed
400g Risotto Rice
150ml White Wine
1.5 Litres Hot Chicken Stock
450g Frozen Peas
25g Grated Pecorino Cheese (use parmesan if necessary)
Handful of fresh mint
Salt and Pepper




Recipe



Heat a large saucepan over medium heat, and add the oil and half the butter. Sauté the onion and garlic for 5 minutes until they begin to soften.

Add the rice, stir through until shiny, and then add the wine, bringing to the boil for 1 minute.

Now reduce the heat and add the chicken stock, 1 ladle at a time, allowing the liquid to be absorbed before adding the next.

After 12-15 minutes, add the frozen peas and cook for a further 5 minutes.

When the risotto feels soft but still has a slight bite to it, stir in the rest of the butter, pecorino and mint and season with salt and pepper.