Pea and Pesto Risotto


  • 1 tblsp extra virgin olive oil
  • 1 tblsp Butter
  • 1 onion (finely chopped)
  • 1 garlic clove (finely chopped)
  • 400 g carnaroli rice
  • 150 ml white wine
  • 1.50 l chicken stock, heated to simmering
  • 200 g frozen peas, defrosted
  • 25 g freshly grated parmesan cheese
  • 2 tblsp good-quality pesto


  1. Heat a large, heavy-based saucepan. Add 1 tbsp olive oil and the knob of butter. When the butter is foaming, add the onion and cook for 5 minutes, until it’s beginning to soften.
  2. Add the garlic and rice and cook for a few minutes more, until the rice is shiny and opaque.
  3. Add the wine and simmer for 1 minute, stirring constantly.
  4. Reduce the heat and add the hot stock a ladleful at a time, stirring constantly until each ladleful is absorbed.
  5. Adding the peas with the last ladle of stock, the rice should be creamy but still firm to the bite.
  6. Remove from the heat and stir in the Parmesan and pesto. Season well and serve