Oven Baked Pea Risotto


Serves: 1
Prep Time: 10 minutes
Cook Time: 30 minutes


1 echalion shallot
100g arborio risotto rice
25g butter
1 tbsp olive oil
pinch of saffron
100ml white wine
400ml chicken stock
handful of frozen peas
40g freshly grated parmesan


  1. Pre-heat the oven to 180 (fan)
  2. In an oven safe pan (which has a lid - I used an 18cm Le Creuset pot) heat the butter and olive oil
  3. Finely chop the shallot and soften for a few minutes in the butter and oil
  4. Add the rice and saffron to the pan and stir well to coat the rice with oil
  5. Add the wine and stir until absorbed
  6. Add the stock and bring to a simmer
  7. Transfer to the oven for 15 minutes
  8. Add the peas and stir gently to combine
  9. Return to the oven for a further 10 minutes
  10. Stir in the parmesan and seasoning
  11. Leave on the side, with the lid on
  12. Serve

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