ROSEMARY SHRAGER’S PEA, FETA AND BROWN BUTTER RISOTTO

STEP 1 Place a pan over a gentle heat and add the butter. Heat until the butter starts to brown. Pour into a bowl and set aside. STEP 2 Add the oil, shallots and garlic to the pan. Cook over a low heat for 5 mins. Turn up the heat, add the rice and coat it in the oil. Pour in the wine and simmer until the liquid has evaporated. Now warm the stock in a separate pan and let it simmer. STEP 3 Add the stock to the rice, one ladle at a time, reserving a ladleful to finish. Stir and cook for 25 mins. STEP 4 Add the reserved stock and the peas. Cook for 4 mins. Stir in most of the brown butter and all the Parmesan. STEP 5 Finish with the lemon juice, herbs, feta and most of the rocket. Season with salt and pepper and drizzle with the remaining brown butter. Garnish with the rest of the rocket. Recipe from Rosemary Shrager’s Cookery Course (£20 hardback, BBC books)

694 CALS 45.4G 5.2G FAT SUGAR 5G SALT PER SERVING

● Celeb chef Rosemary says, “Chefs love brown butter for its rich, nutty flavour – the posh name is ‘beurre noisette’. It really does add a nice touch to this risotto.”