TONIGHT’S DINNER: Pea, Persian Feta & Water Chestnut Risotto

To Make the Risotto, I used:

• 1.1 litres Chicken Stock
• 2 cloves of garlic
• olive oil
• 70 g butter , plus 1 extra knob for frying
• 400 g risotto rice
• 2 wineglasses of dry white wine
• 115 g Parmesan cheese
• 1 tin of water chestnuts
• 1 cup of Peas (Frozen Baby peas are ok)
• Persian Feta To Servce
• Edible Flowers and Mint for Garnish

1. Heat the stock. Finely Chop the garlic and waterchestnuts
2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the  garlic and water chestnuts
3. Add the rice and lightly fry – continue to stir. Add the Wine
4. When the wine has cooked into the rice, start ladling in the hot stock and a good pinch of sea salt. Make sure you turn down the heat and reduce to a simmer. This is to make sure that the rice does not cook too quickly on the outside. Patiently add ladles of the rice, waiting for each ladle to be absorbed before adding the next.
5. Keep adding the stock until the rice is soft but not soggy.
6. Remove from the heat and add the 70g butter. Gently stir through peas
7. Serve with additional Parmesan, Persian feta, edible flowers and fresh Mint

Salud! Eat Delicious indulgent carbs. With Cheese. Lots of Cheese

Photography 📷©️ @the_margarita_mum

Bowl is from @kmartaus