If you’ve still got some way to go with the Christmas Stilton, like we do, this is a great recipe for using some up. It was recommended to me by a chef from The Ivy who suggested gorgonzola as the blue cheese to use and it’s absolutely delicious. Stilton works just as well, and while this dish won’t win any prizes for low fat cooking the peas give it a surprising freshness. You could also try broccoli. People are often put off risotto because they think it’s very time consuming but I find all the stirring quite therapeutic and really the cooking time is about 20 mins. Who doesn’t have time for that?
Pea and Stilton risotto
Serves 2
Prep: 5 mins Cooking: 20 mins
olive oil or butter, or a bit of both
1 onion, finely chopped
200g risotto rice
small glass of white wine
500ml good quality chicken stock
2 handfuls frozen peas
100g Stilton, cut into smallish pieces
a good grating of Parmesan
Heat some olive oil and a knob of butter in a heavy bottomed saucepan until the butter has melted. Add the onion and cook on a low heat for 5 to 10 mins until it is really soft, keep stirring so the onions don’t burn. Add the risotto rice and turn up the heat a little. Mix it in until the grains are covered in the cooking oil. Just when you think the rice is about to burn, add the white wine (if using, if not just start with the first ladleful of stock) and stir until it has been absorbed. Next add a ladleful of the (hot) stock and again stir until it has been absorbed. The rice should be simmering gently, not boiling away like crazy, and should start to look nice and creamy.
About 15 mins in add the frozen peas. I just chuck them straight in to the risotto but I suspect, if you are doing things properly, you should have either cooked them in the stock or at least cooked them before, so they don’t cool everything down. I’ve never noticed it make a difference. When the risotto tastes done – the rice should have a little bit of ‘bite’ – take it off the heat. Add another knob of butter, the Stilton and a bit of Parmesan and cover with a lid for a few minutes. This allows the risotto to rest and get even creamier and more delicious plus it gives you time to set the table/make a salad/put the TV on. I’m not sure why but it works. Stir again and serve.
What's for dinner, darling? 