Pea and Pecorino Risotto by liz isabella

Serves 4

Ingredients:

2 tbsp olive oil
50g/2oz butter

1 onion, finely chopped

2 garlic cloves, finely chopped

400g/14oz risotto rice

150ml/5oz white wine

1.5L/2.5 pints hot chicken stock

45g/1lb peas (frozen or fresh, doesn't matter)

25g/10oz grated pecorino cheese

handful of fresh mint, roughly chopped

salt and freshly ground black pepper


Method:

1) Heat a large, heavy-based saucepan and add the oil and half the butter. Heat until it is foaming then add the onon and gently cook for about 5 minutes until beginning to soften. Add the garlic and cook for a few minutes then stir in the rice and heat through for a minute until shiny and opaque

2) Pour in the wine and boil for 1 minute to allow the alcohol to evaporate, stirring constantly. Turn down the heat to medium heat and begin to add the stock a ladleful at a time allowing the liquid to to absorbed into the rice before adding more.

3) After 15 minutes of cooking add te frozen peas and cook for another 5-7 minutes.

4) When the rice feels soft and fluffy and the texture is creamy, but each grain is still firm to the bite in the centre the risotto is ready. At this point take the risotto off the heat and stir in the remaining butter cheese and mint and season to taste. Leave to rest with the lid on for a few minutes then serve immediately.