Pea and lemon risotto recipe

This is a great risotto recipe as it is 'almost no-stir'. You can also use it as a base for any risotto you want to make, just add different ingredients, such as baby spinach, asparagus, capsicum, pumpkin, mushrooms, you could even exchange the white wine for red and add some tomatoes.

Serves 4

1.5 litres vegetarian chicken stock (such as Massel) or vegetable stock, simmering
45g butter or margarine
1 onion, finely chopped
1 1/2 cups arborio rice
Grated rind of 1 lemon (though I just use a good squeeze of Berri Lemon Juice)
1/3 cup dry white wine
3/4 cup frozen peas
1/2 cup grated vegetarian parmesan cheese

1. Heat 30g butter or margarine in a large saucepan. Add onion and cook over moderate heat for 5 minutes stirring occasionally until onion is soft but has not changed colour.

2. Add rice and lemon rind (or juice) and cook for 1 minute stirring to coat rice with butter (or margarine).

3. Add wine, stir and allow almost to evaporate.

4. Add about half of the stock to the rice mixture. Stir well and adjust temperature so that the mixture is bubbling away slowly.

5. Check after 5 minutes and add remaining stock and peas, giving it a good stir.

6. Keep an eye on the pan, stirring occasionally. It will take about 18-25 minutes to cook. To test if cooked, the rice should be soft but retain a little bite.

7. Remove from heat and add remaining 15g butter or margarine and parmesan. Cover and allow to sit in a warm place for 5 minutes before serving.

Happy eating :)