No-stir spring pea risotto
Feeding a family of big eaters is expensive! When I find a meat-free meal they enjoy, it helps the weekly budget. This risotto is the kind of dish that can be made if there are the very barest of essentials in the cupboard. It has light flavours to match the season. I do have to pay attention to the pot, but only for half an hour, so it’s no drama.
INGREDIENTS
2 tablespoons olive oil
1 medium (150g) brown onion,
chopped finely
2 cloves garlic, crushed
2 cups (400g) arborio rice
1 teaspoon finely grated lemon rind
6 cups (1.5 litres) good quality
chicken stock
1 cup (120g) frozen baby peas, thawed
2 tablespoons lemon juice
½ cup (40g) flaked parmesan cheese
METHOD
Heat a large pan over medium-high heat. Add oil, onion and garlic; cook, stirring, until the onion is translucent. Add the rice, stir until the rice is coated in onion mixture. Add lemon rind.
Meanwhile, in a separate saucepan, heat the chicken stock until simmering.
Add the stock to the rice mixture by the ladleful; simply shake the pan to stir. When the stock is absorbed into the rice, add more. If you need to dislodge grains from the bottom of the pan, very carefully stir with a silicone spatula. Try to avoid stirring as much as possible. Continue adding stock until the rice is cooked, but not mushy. Taste the rice when it appears to be nearing completion.
A couple of minutes before the risotto is ready, add the peas. Remove from the heat and stir in lemon juice. Season to taste with salt and pepper.
Serve topped with parmesan and a crisp rocket salad, if desired.
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