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Cheesy Pea Risotto

Cheesy Pea Risotto


Time preparation10mn

Time cooking22mn

Time Total32mn


1 tsp olive oil

1 tbsp finely chopped onion

¼ cup (50g) short grain rice

1 cup (250mL) chicken stock

2 tbsp frozen peas

1 tbsp grated cheddar cheese


1. Heat oil in a small saucepan over medium heat; add onion, cook 2 minutes or until just tender; add rice, stir to coat in oil; add ½ cup (125mL) chicken stock; bring to the boil, simmer, stirring occasionally, for 10 minutes or until stock has been absorbed

2. Add remaining stock and peas; bring to the boil and simmer a further 10 minutes or until thick and creamy and rice is tender; stir through cheese.


- You can substitute frozen corn or mixed frozen vegetables for peas and grated parmesan for cheddar cheese if you like.

- For a variation, you can add 50g chicken mince and sauté with onion for a Chicken and Vegetable Risotto.

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