eCook Meal
Indulgent Pea Risotto
with pecorino cheese, pine nuts & balsamic-glazed onions
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.
Serving guide
Choose your portion size.
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
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
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
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!
Baby Onions - 8
Arborio Rice - 400ml
Garlic Cloves - 4
White Wine - 120ml
Vegetable Stock - 30ml
Pecorino Romano Cheese - 200g
Pine Nuts - 40g
Baby Marrow - 400g
Balsamic Glaze - 40ml
Peas - 200g
Fresh Basil - 15g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R340.57
for 4 servings · R85.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
White Wine needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Baby Onions needs 8Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
-
Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
-
Pecorino Romano Cheese needs 200 gPecorino Romano Cheese Avg 250 g 250 g at R205.00 · 80% of packR164.00
-
Vegetable Stock needs 30 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 6% of packR2.40
-
Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
-
Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Arborio Rice
- Balsamic Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Indulgent Pea Risotto?
The preparation time for Indulgent Pea Risotto with pecorino cheese, pine nuts & balsamic-glazed onions is between 20 and 35 minutes.
What is the total time required to make Indulgent Pea Risotto with pecorino cheese, pine nuts & balsamic-glazed onions?
The total time required to make Indulgent Pea Risotto with pecorino cheese, pine nuts & balsamic-glazed onions is between 35 and 50 minutes.
How many servings does Indulgent Pea Risotto provide?
4 servings
What are the main ingredients in Indulgent Pea Risotto?
Arborio Rice, Baby Marrow, Baby Onion, Balsamic Glaze, Fresh Basil, Garlic, Pea, Pecorino Romano Cheese, Pine Nuts, Vegetable Stock, White Wine
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?
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. 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! 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. 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. 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?
Arborio Rice, Baby Marrow, Baby Onion, Balsamic Glaze, Fresh Basil, Garlic, Pea, Pecorino Romano Cheese, Pine Nuts, Vegetable Stock, White Wine
How many calories does Indulgent Pea Risotto have?
calories
How much fat content does Indulgent Pea Risotto have?
grams