easy peasy risotto

Serves 4

Ingredients

1 pot of green peas with perks

1 knob butter and a little oil

270g risotto rice (or 135g risotto rice, 135g pearled spelt for a delicious nutty taste and added fibre)

175ml white wine

650ml low salt veg stock

2 heaped teaspoons crème fraiche

Grated parmesan (optional)

Method

1. Heat the butter and oil in a pan. Add rice and stir to coat.
2. Pour in the wine and let it reduce.
3. Gradually add the stock, one ladle at a time. Cook for 20 mins, stirring and adding stock when needed.
4. Add peas with perks, stir and heat through for 5 mins.
5. Finally add crème fraiche and grated parmesan if desired.