Vegetables Recipes - Italian Rice and Peas

Ingredients

• 450 g/1lb/2 cups arborio or other risotto rice

• 30 ml/2 tbsp olive oil

• 50 g/2 oz/1/4 cup butter

• 1 onion, finely chopped

• 275 g/10 oz/2 1/2 cups fresh shelled, frozen or drained canned peas

• 250 ml/8 fl oz/1 cup beef or chicken stock

• Salt and freshly ground black pepper

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Method:

1. Cook the rice in plenty of boiling salted water for 18 minutes until just tender. Drain thoroughly.

2. Meanwhile, heat the oil and half the butter in a large frying pan (skillet). Fry (sauté) the onion for 2 minutes until golden.

3. Add the peas and cook for 1 minute, stirring. Add the stock and simmer for 4 minutes. Season with salt and pepper.

4. Stir in the rice and the remaining butter, mix well, then turn into a serving dish.