What are the main ingredients in Indulgent Pea Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Indulgent Pea Risotto?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Indulgent Pea Risotto?

THE END IS NEAR!: When the rice is cooked, mix in the peas, the grated cheese, and a naughty-sized knob of butter. Remove from the heat and stir through ½ of the sliced basil and some seasoning. Cut the baby marrow into bite-sized chunks. BRAISED BABY ONIONS: Peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a nonstick pan (that has a lid) over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer and turn cut-side down. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 20-25 minutes until the cut side is charred, shifting occasionally. WHILE IT’S SIMMERING...: Boil the kettle. Grate ¾ of the cheese and peel the rest into ribbons. Dilute the stock with 800ml of boiling water. Set the cheese and stock aside. Place a second pan over a medium heat. Toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close watch; they burn easily! Remove from the pan on completion and set aside to cool. Coat the baby marrow strips in oil. Return the pan to a medium heat – or use a griddle pan if you’d like. When hot, fry the strips for 3-4 minutes per side until charred and cooked al dente. Transfer to a bowl on completion, cover to keep warm, and set aside. ADD IN THE GLAZE: When the onions are charred, set the lid aside. Add in 2-3 small knobs of butter and ¾ of the balsamic glaze, and give the pan a shift to distribute. Allow to bubble for 2-3 minutes until sticky. Remove the pan from the heat, cover to keep warm, and set aside. DIVE INTO DECADENCE: Dish up a mound of risotto, scatter with the baby marrow, and top with the onions. Garnish with the cheese ribbons, pine nuts, and remaining basil. Drizzle with the remaining balsamic glaze and the basting from the onion pan to taste. You’re a natural! START THE RISOTTO: Place a pot for the risotto over a medium heat with a drizzle of oil and 60g of butter. Once foaming, stir in the rice and grated garlic for 30-60 seconds until coated. Mix in the white wine and simmer until almost fully evaporated. Add a ladle of stock and allow it to be absorbed by simmering and stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.

What should be prepared from my kitchen to make Indulgent Pea Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Indulgent Pea Risotto

Name: Indulgent Pea Risotto
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

This rich and buttery risotto is swirled with peas and fresh basil, creamed with pecorino cheese, and speckled with chunks of charred baby marrow. And to top it all? The luxury of sticky braised baby onions and the sweet pop of pine nuts.

Indulgent Pea Risotto

with pecorino cheese, pine nuts & balsamic-glazed onions

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Arborio Rice
Baby Marrow
Baby Onions
Balsamic Glaze
Fresh Basil
Garlic Clove
Garlic Cloves
Peas
Pecorino Romano Cheese
Pine Nuts
Vegetable Stock
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

BRAISED BABY ONIONS
Peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a nonstick pan (that has a lid) over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer and turn cut-side down. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 15-20 minutes until the cut side is charred, shifting occasionally.
START THE RISOTTO
Place a pot for the risotto over a medium heat with a drizzle of oil and 30g of butter. Once foaming, stir in the rice and grated garlic for 30-60 seconds until coated. Mix in the white wine and simmer until almost fully evaporated. Add a ladle of stock and allow it to be absorbed by simmering and stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
WHILE IT’S SIMMERING...
Boil the kettle. Grate ¾ of the cheese and peel the rest into ribbons. Dilute the stock with 400ml of boiling water. Set the cheese and stock aside. Place a second pan over a medium heat. Toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close watch; they burn easily! Remove from the pan on completion and set aside to cool. Coat the baby marrow strips in oil. Return the pan to a medium heat – or use a griddle pan if you’d like. When hot, fry the strips for 3-4 minutes per side until charred and cooked al dente. Transfer to a bowl on completion, cover to keep warm, and set aside.
ADD IN THE GLAZE
When the onions are charred, set the lid aside. Add in 1-2 small knobs of butter and ¾ of the balsamic glaze, and give the pan a shift to distribute. Allow to bubble for 2-3 minutes until sticky. Remove the pan from the heat, cover to keep warm, and set aside.
DIVE INTO DECADENCE
Dish up a mound of risotto, scatter with the baby marrow, and top with the onions. Garnish with the cheese ribbons, pine nuts, and remaining basil. Drizzle with the remaining balsamic glaze and the basting from the onion pan to taste. You’re a natural!

Baby Onions - 2
Arborio Rice - 100ml
Garlic Clove - 1
White Wine - 30ml
Vegetable Stock - 7,5ml
Pecorino Romano Cheese - 50g
Pine Nuts - 10g
Baby Marrow - 100g
Balsamic Glaze - 10ml
Peas - 50g
Fresh Basil - 4g

Download the Recipe

Serves 2

BRAISED BABY ONIONS
Peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a nonstick pan (that has a lid) over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer and turn cut-side down. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 20-25 minutes until the cut side is charred, shifting occasionally.
START THE RISOTTO
Place a pot for the risotto over a medium heat with a drizzle of oil and 60g of butter. Once foaming, stir in the rice and grated garlic for 30-60 seconds until coated. Mix in the white wine and simmer until almost fully evaporated. Add a ladle of stock and allow it to be absorbed by simmering and stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
WHILE IT’S SIMMERING...
Boil the kettle. Grate ¾ of the cheese and peel the rest into ribbons. Dilute the stock with 800ml of boiling water. Set the cheese and stock aside. Place a second pan over a medium heat. Toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close watch; they burn easily! Remove from the pan on completion and set aside to cool. Coat the baby marrow strips in oil. Return the pan to a medium heat – or use a griddle pan if you’d like. When hot, fry the strips for 3-4 minutes per side until charred and cooked al dente. Transfer to a bowl on completion, cover to keep warm, and set aside.
ADD IN THE GLAZE
When the onions are charred, set the lid aside. Add in 2-3 small knobs of butter and ¾ of the balsamic glaze, and give the pan a shift to distribute. Allow to bubble for 2-3 minutes until sticky. Remove the pan from the heat, cover to keep warm, and set aside.
THE END IS NEAR!
When the rice is cooked, mix in the peas, the grated cheese, and a naughty-sized knob of butter. Remove from the heat and stir through ½ of the sliced basil and some seasoning. Cut the baby marrow into bite-sized chunks.
DIVE INTO DECADENCE
Dish up a mound of risotto, scatter with the baby marrow, and top with the onions. Garnish with the cheese ribbons, pine nuts, and remaining basil. Drizzle with the remaining balsamic glaze and the basting from the onion pan to taste. You’re a natural!

Baby Onions - 4
Arborio Rice - 200ml
Garlic Cloves - 2
White Wine - 60ml
Vegetable Stock - 15ml
Pecorino Romano Cheese - 100g
Pine Nuts - 20g
Baby Marrow - 200g
Balsamic Glaze - 20ml
Peas - 100g
Fresh Basil - 8g

Download the Recipe

Serves 3

BRAISED BABY ONIONS
Peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a nonstick pan (that has a lid) over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer and turn cut-side down. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 20-25 minutes until the cut side is charred, shifting occasionally.
START THE RISOTTO
Place a pot for the risotto over a medium heat with a drizzle of oil and 90g of butter. Once foaming, stir in the rice and grated garlic for 30-60 seconds until coated. Mix in the white wine and simmer until almost fully evaporated. Add a ladle of stock and allow it to be absorbed by simmering and stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
WHILE IT’S SIMMERING...
Boil the kettle. Grate ¾ of the cheese and peel the rest into ribbons. Dilute the stock with 1,2L of boiling water. Set the cheese and stock aside. Place a second pan over a medium heat. Toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close watch; they burn easily! Remove from the pan on completion and set aside to cool. Coat the baby marrow strips in oil. Return the pan to a medium heat – or use a griddle pan if you’d like. When hot, fry the strips for 3-4 minutes per side until charred and cooked al dente. Transfer to a bowl on completion, cover to keep warm, and set aside.
ADD IN THE GLAZE
When the onions are charred, set the lid aside. Add in 2-3 small knobs of butter and ¾ of the balsamic glaze, and give the pan a shift to distribute. Allow to bubble for 2-3 minutes until sticky. Remove the pan from the heat, cover to keep warm, and set aside.
THE END IS NEAR!
When the rice is cooked, mix in the peas, the grated cheese, and a naughty-sized knob of butter. Remove from the heat and stir through ½ of the sliced basil and some seasoning. Cut the baby marrow into bite-sized chunks.
DIVE INTO DECADENCE
Dish up a mound of risotto, scatter with the baby marrow, and top with the onions. Garnish with the cheese ribbons, pine nuts, and remaining basil. Drizzle with the remaining balsamic glaze and the basting from the onion pan to taste. You’re a natural!

Baby Onions - 6
Arborio Rice - 300ml
Garlic Cloves - 3
White Wine - 90ml
Vegetable Stock - 22,5ml
Pecorino Romano Cheese - 150g
Pine Nuts - 30g
Baby Marrow - 300g
Balsamic Glaze - 30ml
Peas - 150g
Fresh Basil - 12g

Download the Recipe

Serves 4

BRAISED BABY ONIONS
Peel the onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a nonstick pan (that has a lid) over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer and turn cut-side down. Use two pans if necessary. Once sizzling, reduce to a low heat and pop on the lid. Allow to braise for 25-30 minutes until the cut side is charred, shifting occasionally.
START THE RISOTTO
Place a pot for the risotto over a medium heat with a drizzle of oil and 120g of butter. Once foaming, stir in the rice and grated garlic for 30-60 seconds until coated. Mix in the white wine and simmer until almost fully evaporated. Add a ladle of stock and allow it to be absorbed by simmering and stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
WHILE IT’S SIMMERING...
Boil the kettle. Grate ¾ of the cheese and peel the rest into ribbons. Dilute the stock with 1,5L of boiling water. Set the cheese and stock aside. Place a second pan over a medium heat. Toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close watch; they burn easily! Remove from the pan on completion and set aside to cool. Coat the baby marrow strips in oil. Return the pan to a medium heat – or use a griddle pan if you’d like. When hot, fry the strips for 3-4 minutes per side until charred and cooked al dente. Transfer to a bowl on completion, cover to keep warm, and set aside.
WHILE IT’S SIMMERING...
When the onions are charred, set the lid aside. Add in 2-3 small knobs of butter and ¾ of the balsamic glaze, and give the pan a shift to distribute. Allow to bubble for 2-3 minutes until sticky. Remove the pan from the heat, cover to keep warm, and set aside.
THE END IS NEAR!
When the rice is cooked, mix in the peas, the grated cheese, and a naughty-sized knob of butter. Remove from the heat and stir through ½ of the sliced basil and some seasoning. Cut the baby marrow into bite-sized chunks.
DIVE INTO DECADENCE
Dish up a mound of risotto, scatter with the baby marrow, and top with the onions. Garnish with the cheese ribbons, pine nuts, and remaining basil. Drizzle with the remaining balsamic glaze and the basting from the onion pan to taste. You’re a natural!