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Pea and feta risotto
Pea and feta risotto
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Create a decadent pea and feta risotto.
Ingredients:
  • 450g fresh peas, in the pod (see note)
  • 36.40 gm olive oil
  • 1 onion, finely chopped
  • 400.00 gm arborio rice
  • 1402.50 gm vegetable liquid stock
  • 200g feta cheese, crumbled
  • 62.50 ml mint leaves, shredded
Instructions:
  • Place the shelled peas in a heatproof bowl and pour boiling water over them. Allow to sit for 3 minutes until they turn bright green. Drain the peas and set them aside.
  • In a large heavy-based saucepan over medium heat, heat oil. Sauté onion until soft for about 5 minutes, stirring often. Add rice and cook for 1 minute, stirring continuously.
  • In a saucepan, pour the stock and bring it to a boil over high heat. Once boiling, reduce the heat to low and let it simmer with the lid on.
  • Pour 1/3 cup of hot stock into the rice mixture and stir constantly. Continue adding 1/3 cup of hot stock at a time until the rice is tender and creamy, about 25 minutes in total.
  • Stir in peas with the last 1/3 cup of hot stock into the rice mixture off the heat. Mix in feta, mint, and pepper. Serve right away.

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