Tom's Recipes

Illustration of pea risotto with grated cheese on a small plate

Pea and Grana Padano Risotto

Name: Pea and Grana Padano Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 servings
Cuisine: Italian
Ingredients: ½ small shallot, very finely chopped; 5g unsalted butter; 40g risotto rice; 300ml hot low-salt stock; 2 tbsp frozen peas; 10g Grana Padano, finely grated

A soft, mild risotto with crushed peas and a little Grana Padano.

Makes: 1 serving
Prep: 5 minutes
Cook: 30 minutes

Ingredients

Method

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1
Soften the shallot in the butter over a low heat for .
- ½ small shallot
- 5g unsalted butter
2
Add the risotto rice and stir for .
- 40g risotto rice
3
Add the hot stock a ladle at a time, stirring and waiting for each ladle to soak in before adding the next. This takes .
- 300ml low-salt stock
4
Add the peas for the last and crush a few with the back of a spoon.
- 2 tbsp frozen peas
5
Stir in the Grana Padano and let the risotto cool before serving.
- 10g Grana Padano

Leftovers

Cool any leftover risotto quickly and reheat it only once, until piping hot.

In the meal plans for the week of 5 October and the week of 12 October and the week of 19 October and the week of 26 October.

Tom's Recipestc-blip-crumbs.github.io/toms-recipes/recipes/pea-risotto