PEA AND ARTICHOKE RISOTTO

Tip:

In Genoa, the home of pesto, rice is traditionally oven-baked. So, while not strictly a risotto, this dish is authentic – and no need for hovering over the hob!

SERVES 2

45g butter

2 tbsp olive oil

2 shallots, finely sliced

sprig of rosemary, leaves finely chopped

200g Arborio rice

100ml white wine or cider (optional) 600ml boiling vegetable stock 120g frozen peas, defrosted 2 generous tbsp artichoke puree or 50g artichokes in oil, drained and chopped

30g Parmesan or Parmesan-style vegetarian cheese, grated

Sea salt and black pepper

Preheat the oven to 180°C, gas mark 4, and heat up a roasting pan.

Once the oven is hot, put 30g of the butter, the olive oil, the shallots and rosemary into the pan, add a good pinch of salt and place in the oven. After 5 minutes, give the shallots a stir and cook for another 3-5 minutes. They should take on a bit of colour but cover with foil if they are getting too brown.

Once the shallots are soft, add the rice and stir to coat well with the buttery mixture. If you like, add a small glass of white wine or cider and return the pan to the oven for 5 minutes until the wine is absorbed. Add the hot stock, give everything a good stir and bake for 20 minutes.

Add the peas and artichokes and stir well. Return to the oven for 12 minutes. By now, the stock will have been absorbed but the risotto shouldn’t be dry.

Stir in the remaining 15g of butter and the cheese, cover with a clean tea towel and leave to settle for 4 minutes. Serve this comforting supper with a green salad, if you like.

Peas and artichokes are great in this simple recipe because they require very little preparation, but you can use other vegetables. Jerusalem artichokes and soaked dried wild mushrooms are a lovely swap in winter: Slice the artichokes into half-moons (you don’t need to peel them if they are clean) and add them at the same time as the shallots so they become tender.