Risotto

Ingredients
  • 2 table spoon olive oil
  • 1 red onion
  • 1 clove garlic
  • 1 1/2 cups  Arborio rice
  • 1/3 cup tomato paste
  • 1/2 cup dry white wine
  • 3 1/2 cups boiling chicken stock
  • 1/2 cup peas
  • 1/4 cup parmesan cheese
  • 2 teaspoon butter
Method
  1. Heat olive oil in a large saucepan, add onion, garlic and Arborio rice and cook on a medium heat for 3 min.
  2. Add tomato paste and cook 2 min stirring continualy.
  3. Stir in white wine.
  4. Add gradually boiling chicken stock 1/2 cup at a time. Stir occasionally.
  5. Add peas with the last 1/2 cup of chicken stock and cook for 5 more mins.
  6. Add butter and parmesan cheese before serving.

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