Method

Melt the butter and oil in a large wide pan which has a lid

Fry the leek gently in the butter and oil until it is soft

Add the peas and stir with a wooden spoon so that the rice is covered in buttery vegetable mixture

Our 1 ladleful of stock. Stir and keep stirring until all the stock has been soaked up by the rice. When it is all soaked up, ass more stock, and keep doing this until ou only have about 1 ladleful left. Remember to keep stirring. That makes the risotto creamy and stops it sticking to the bottom of the pan,

Add the parmesan and the chopped parsley. Stir and put the lid on the pan. Leave for 5-10 minutes. The rice will soak up the rest of the stock and the parmesan will melt into it.

Sprinkle with the pancetta, if using, and a bit more parsley. You could add some other herbs, like chives. Serve, with more parmesan on top if you like.  

Pea, Parsley and Parmesan Risotto

by Daniel Giuliani, Year 7

Hexham Middle School, Hexham

Ingredients
1 x cereal bowl or 2 cups of frozen peas
1 x leek, chopped small
1 x tablespoon of butter
1 x tablespoon of olive oil
250g risotto rice
100g grated parmesan
3 x tablespoons of chopped parsley
4 x rashers of crispy cooked pancetta, chopped
750ml hot vegetable stock or chicken stock