Pecorino and pea risotto

Name: Pecorino and pea risotto
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; Knob of unsalted butter, plus extra to serve; 3 shallots, finely chopped; 350g carnaroli risotto rice; Glass of dry white wine (175ml); 600-700ml vegetable stock, hot; 200g frozen peas, defrosted; 25g vegetarian parmesan, grated; 50g vegetarian pecorino, grated

Published: 31 Aug 12
Updated: 18 Mar 24

Test kitchen approved

This basic vegetarian risotto recipe is easy to adapt to whatever ingredients you have to hand – leftover cooked meats, ham or bacon, seafood, cooked veg, herbs and different cheeses.

Serves 4
Takes 10 minutes to make, 40 minutes to cook

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Ingredients

2 tbsp olive oil
Knob of unsalted butter, plus extra to serve
3 shallots, finely chopped
350g carnaroli risotto rice
Glass of dry white wine (175ml)
600-700ml vegetable stock, hot
200g frozen peas, defrosted
25g vegetarian parmesan, grated
50g vegetarian pecorino, grated

Method

Heat the oil and butter in a pan until melted, then gently fry the shallots for 5 minutes until softened. Stir in the rice, coating the grains in oil and toasting for 2 minutes.
Add the wine, stir until absorbed, then gradually add the stock, a ladleful at a time, stirring, allowing each addition to be absorbed before adding the next. Season carefully as you go so the seasoning is absorbed into the rice.
When the rice is cooked but still retaining some bite (after about 30 minutes), stir in the peas and cheeses, then remove from the heat, cover and leave for a couple of minutes. Stir through a little extra butter before serving.

Recipe from September 2012 Issue

Nutrition

Nutrition: per serving

Calories: 554kcals
Fat: 15.7g (6.7g saturated)
Protein: 18.1g
Carbohydrates: 72g (2.5g sugars)
Fibre: 3.5g
Salt: 0.4g

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Pecorino and pea risotto

Ingredients

Method

Nutrition

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