Courgette, pea and artichoke risotto
|30 ml||fresh chillies — 573|
|2||red onions — chopped|
|10 ml||garlic — cloves, crushed|
|250 g||rice — arborio|
|50 ml||wine — white|
|1 l||stock — vegetable|
|400 g||courgettes — sliced|
|250 g||peas — frozen|
|400 l||artichokes — tinned, hearts, quartered|
|100 g||parmesan cheese — grated|
|50 g||parmesan cheese — shavings, to serve|
|50 g||peas — to serve|
Heat the butter and olive oil in a large, heavy-based saucepan and sauté the onions and garlic.
Add the rice and salt and sauté for 2 minutes.
Add the wine and heated stock.
Cover and simmer for 30 minutes, or until nearly cooked.
Add the courgettes, frozen peas and artichokes and simmer for a further 10 minutes, stirring frequently.
Remove the saucepan from the heat and stir in the grated cheese.
To serve: Spoon into bowls and top with the Parmesan shavings and peas.