Spring Pea Risotto

Ingredients

• 2 tablespoons Butter
• 1 tablespoon olive oil
• 2 cups frozen baby peas
• 1.25 litres vegetable stock, hot
• 1/3 cup fresh parmesan cheese
• 1 onion diced
• 3 cloves garlic
• 1 teaspoon oregano
• 2 cups Arborio rice
• 1 cup white wine
• 50g (1.80z) Fetta Cheese
• 1/4 cup parsley, chopped
• Salt & Pepper
• 1/2 large lemon, squeezed

Method

1. 1Place your stock in a pot, bring to boil, turn down heat and simmer on stove.
2. 2In a large non stick frypan heat oil and butter on medium heat and cook onion, approx 5 mins until softened, do not burn.
3. 3Add rice and stir until rice has been coated with the butter and oil and onions. Add crushed garlic, stir, then add wine, turn down heat and stir so the rice doesn’t stick to the pan. Add oregano, good grind of pepper. When all liquid absorbed add ladle of hot stock, stir simmer, stir, when absorbed keep repeating process until 3/4 of stock has gone, should take 20 mins. Rice should be cooked but with bite.
4. 4Now add frozen peas, gently stir in. Don’t be too rough as you want the peas to be whole. Add remaining stock, parmesan, and feta, taste, you might need more pepper, then squeeze lemon, and final stir.
5. 5Serve in bowls, garnish with parsley.