Risotto with peas and saffron

Written By Jeff Ross

Risotto with peas and saffron



  300gms carnaroli rice

  50gm butter

  1 small onion, finely diced

  150mls white wine, dry

  1 cup frozen peas

  1ltr vegetable stock 

  ½ gram saffron 

  100gm grated parmesan cheese

  Salt and pepper to taste

  1 tbs cornflour, mix with a little cold water




Step 1

Place the saffron into 100mls of stock and infuse as the stock warms. Whisk in a little cornflour paste, you want it to be quite thick. Set aside. 

Step 2

Place peas into a saucepan with 2 tbsps of chicken stock and a good tablespoon of butter, add cracked pepper. Cook for 2-3mins and then puree and set aside.

Step 3

Heat the butter and oil in a heavy based saucepan over a medium to high heat, add onions and cook until translucent.

Step 4

Add the rice and cook for a few minutes, stirring until all the rice is covered by the butter and oil.

Step 5

Add white wine, pouring slowly into rice. Allowing all the alcohol to cook off. 

Step 6

Add pea mix and season to taste.

Step 7

Remove from the heat and leave for 5mins before serving. Stir through grated cheese, let stand before serving. 

Step 8

Put saffron sauce in a side dish to serve with risotto.

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