Brought to you by P&O Cruises Food Heroes. Celebrity chef Marco Pierre White shows First News how to make a green risotto. Marco’s tip: keep stirring the rice and make sure the stock is as hot as the rice.
2 cloves of garlic
400g risotto rice
1.6l hot vegetable stock
Heat the olive oil and butter in a large pan, add the garlic and onion. Cook gently for a few minutes. You don’t want the onions to brown.
Add the rice and stir, working the butter, onions and garlic through.
When the rice starts to stick to the bottom of the pan add half of the stock. Keep stirring so that the rice doesn’t stick to the pan and cooks evenly. Add more stock if needed.
Mix in your peas.
Add the parmesan and butter and leave for one minute.
Take the pan off the heat and stir to mix in the parmesan and butter. The risotto will go really creamy.
Serve with a sprinkling of grated parmesan and a garnish of parsley to decorate.