Authentic Italian risotto has a uniquely rich and creamy texture achieved by using arborio (risotto) rice, a starchy medium grain which absorbs as much as five times its weight in liquid. This version, flavoured with saffron, wine and Parmesan, is delicious eaten on its own or as a base for many other imaginative main meals (see right)
Heat the butter and oil in a large pan then fry the onion and garlic until golden.
Add the rice and stir for 1-2 minutes until coated in the butter mixture.
Add a third of the stock and cook gently, stirring, until the liquid has been absorbed.
Add another third of the stock and repeat until that has been absorbed.
Add the wine, and carry on stirring until you've created the classic creamy consistency then add the petit pois.
Taste the rice and if it is still too nutty, add the remaining stock and cook until tender..
Stir in 25g(1oz) finely chopped parsley with 50 grams finely chopped Parma ham. Stir in the Parmesan and serve.
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|Serving Size: 1 Serving (474g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 118 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 33.3mg||10 %|
|Sodium 678.5mg||23 %|
|Potassium 495.1mg||13 %|
|Total Carbohydrate 63.6g||19 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 61.3g|
|Protein 16.8g||24 %|
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Calories per serving: 461
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