Pea & Feta Risotto
Want to impress your friends and family? This is a surprisingly cost-effective store-cupboard meal that looks way fancier than it actually is! The chive flowers are a lovely seasonal decoration, and if you have any growing then great, but otherwise, they are completely unnecessary so don't worry if you can't get your hands on any.
Serves: 4
Prep: 10 mins
Cooking Time: 45 mins
Ready in: 55 mins
- 1 litre Vegetable Stock
- 300g Frozen Peas
- 1 Onion
- 1 Large Clove of Garlic
- 100g Green Beans
- 300g Risotto rice
- 200g Feta
- 1tbsp Chopped Chives
- Make up 1litre of vegetable stock with boiling water. Add 300g frozen peas to your blender and pour in 200ml of the made up stock. Allow to sit there to defrost the peas.
- Meanwhile dice 1 onion and crush a large clove of garlic and trim and cut in half a pack of green beans. Sautee the onion in a little oil in a large pan until soft then add in the garlic, cook for 1 minute more then tip in 300g risotto rice. Cook for a couple of minutes, stirring continuously until the rice has started to go translucent. Slowly add 500ml of stock, stirring all the while, waiting until the liquid is absorbed before adding in any more.
- Whilst the rice is cooking away turn in the blender and blitz the peas till smooth. Once 500ml stock has been absorbed tip in the pea puree and also the green beans. Allow the puree to absorb too then add in the remaining 300ml of stick until that too is absorbed- by this point your rice should be cooked and so should the green beans. Turn off the heat and stir in half a pack of crumbled feta cheese and 1tbsp chopped chives.
- Allow to stand for about 3 minutes before serving. We topped it with the remaining feta and also some chive flowers.
Method
- Make up 1litre of vegetable stock with boiling water. Add 300g frozen peas to your blender and pour in 200ml of the made up stock. Allow to sit there to defrost the peas.
- Meanwhile dice 1 onion and crush a large clove of garlic and trim and cut in half a pack of green beans. Sautee the onion in a little oil in a large pan until soft then add in the garlic, cook for 1 minute more then tip in 300g risotto rice. Cook for a couple of minutes, stirring continuously until the rice has started to go translucent. Slowly add 500ml of stock, stirring all the while, waiting until the liquid is absorbed before adding in any more.
- Whilst the rice is cooking away turn in the blender and blitz the peas till smooth. Once 500ml stock has been absorbed tip in the pea puree and also the green beans. Allow the puree to absorb too then add in the remaining 300ml of stick until that too is absorbed- by this point your rice should be cooked and so should the green beans. Turn off the heat and stir in half a pack of crumbled feta cheese and 1tbsp chopped chives.
- Allow to stand for about 3 minutes before serving. We topped it with the remaining feta and also some chive flowers.
Ingredients
- 1 litre Vegetable Stock
- 300g Frozen Peas
- 1 Onion
- 1 Large Clove of Garlic
- 100g Green Beans
- 300g Risotto rice
- 200g Feta
- 1tbsp Chopped Chives
Additional Information
Feta is a little high in salt for weaning babies so either serve theirs up before you add the feta or try and keep the amount that you give them small. You could also use low-salt stock cubes to help keep salt levels down for small kids. Avoid giving weaning babies the chive flowers.
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