Pea and Feta Risotto
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, grated
- 2 cups risotto rice
- 2L vegetable stock, kept hot
- 2 cups peas, defrosted
- 1 block feta cheese
- salt and pepper
- fresh mint
Preparation
Add the olive oil to a large pan over a medium heat. Cook the onion till softened
Add the garlic and mix through the onion
Add the rice and combine well
Keep the stock on the stove so it stays hot
Start adding stock one ladle full at a time. Mix into the rice and don’t add the next ladleful till the previous one has been absorbed
Keep going till the rice is almost cooked
Add the peas, finish cooking the rice. It’s ready when soft with a little resistance
Take off the heat and crumble in the feta
Season well
Add the mint and serve immediately
Tips
Taste taste taste. Towards the end of the cook, keep tasting to know when the rice is ready and how much seasoning to add
While cooking, keep stirring. This is what makes it creamy
Season well
