Recipes

Risotto with peas and saffron

This is known as Risotto con i Pisellini e Zafferano in Italy.

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Ingredients

  • 1 small onion, peeled and very finely chopped
  • 3 tbsp unsalted butter
  • 4 handfuls raw or cooked frozen peas
  • 340g/12oz arborio rice
  • up to 2 litres/3½ pints chicken or vegetable stock, kept hot
  • a pinch of saffron threads soaked in warm water for 30 minutes to infuse, then strained, or 2 sachets saffron powder
  • 4 tbsp freshly grated parmigiano reggiano (or similar vegetarian grating cheese)
  • sea salt and freshly ground black pepper