Crafts and Life

INGREDIENTS

•  
  450g fresh peas, in the pod (see note)
•  
  2 tablespoons olive oil
•  
  1 onion, finely chopped
•  
  2 cups arborio rice
•  
  5 1/2 cups Massel vegetable liquid stock
•  
  200g feta cheese, crumbled
•  
  1/4 cup mint leaves, shredded

METHOD

• Step 1
  Shell peas into a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green. Drain and set aside.
• Step 2
  Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring often, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute.
• Step 3
  Meanwhile, pour stock into a saucepan. Cover and bring to the boil over high heat. Reduce heat to low and keep at a simmer.
• Step 4
  Add 1/3 cup hot stock to rice mixture. Cook, stirring constantly. When rice has absorbed stock, add another 1/3 cup hot stock. Repeat until rice is tender and creamy (this will take about 25 minutes).
• Step 5
  Add peas to rice mixture with final 1/3 cup hot stock. Remove from heat. Stir in feta, mint and pepper. Serve immediately.

NOTES