150g Arborio rice

1 shallot finely diced

75g frozen peas

1 clove garlic crushed

35g unsalted butter

1 glass of dry white wine

400ml vegetable stock


1 tbs grated fresh parmesan


HEAT a medium-sized pan with the 15g of butter and as butter starts to foam add the shallot and sweat for four minutes or until softened but with no colour.

Add rice and coat in the butter, once coated add garlic and cook for 30 seconds.

Add the white wine and reduce by three quarters.

Now begin to add the stock a ladle at a time making sure previous stock has fully evaporated before adding another and you are continually stirring rice.

Continue this process until either rice is cooked or all stock has gone this can take up to 12-15 minutes.

Finish risotto with the peas and the remainder of the butter and parmesan, adjust seasoning and serve immediately.