creamy risotto (Serves 4-6)

Published date06 April 2024
Publication titleHuddersfield Daily Examiner
2. Add the rice and fry for three minutes, stirring to allow the hot oil and vegetables to coat the grains. Stir in the wine and cook for a further minute, allowing the alcohol to evaporate

3. Pour in a couple of ladles of hot stock and bring to a simmer. 4. Reduce the heat and continue to cook and stir until all the stock is absorbed. At this point, please stay with the saucepan, because you need to keep stirring the risotto.

5. Stir in the peas. Pour in the rest of the stock, a little at a time, cooking until each addition is absorbed before you add the next...

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