Pea, Pepper and Feta Risotto
Creamy risotto made with Arborio rice, peas, red pepper, onion, feta and vegetable stock
Ingredients
- 1 tbsp Coconut oil
- 1/4 Onion (finely diced)
- 50g Arborio rice
- 1/4 Red pepper (finely diced)
- 1/4 tsp Garlic granules
- Splash white wine (optional)
- 400ml Vegetable stock
- 50g Frozen peas
- 50g Feta (crumbled)
- 1/4 tsp Parsley
Instructions
- Heat coconut oil to medium and add the onion. Fry for 3 minutes, stirring continuously. Add the rice, pepper and garlic and cook for a further minute. Add a splash of white wine (optional) and cook until absorbed.
- Turn the heat to medium-low and add a splash of stock, keeping stirring the rice until fully absorbed. Add another splash of stock and continue this process for 10 minutes. Add the frozen peas and then continue adding the stock for 10-15 minutes, in small amounts until fully absorbed.
- When the rice is cooked and all the stock is absorbed, turn off the heat and add the feta and parsley. Season with salt and pepper to taste and stir until the cheese is well combined and melted into the rice. Serve immediately and enjoy.