Summer pea risotto

Risottos are so lovely, I really adore them, and so many different vegetarian ones are possible to make. Now I made a different one again, as I recently purchased organic brown risotto rice and also fresh peas. I love fresh summer peas as they are, when they come directly from the pods. Therefore I didn't cook them too much in this dish either, but you can do so, if you prefer. This is extremely easy to veganise by substituting the butter with margarine and leaving out the cheese.

Ingredients

500 ml vegetable stock

1 shallot

2 garlic cloves

2 baby peppers

1 tbsp olive oil

6 baby plum tomatoes

25 g butter

100 ml dry white wine

1 cup brown risotto rice

1 cup fresh peas

10 fresh basil leaves

Salt & pepper to taste

25 g mature cheddar

Method

Warm up the vegetable stock and chop the vegetables.

Heat olive oil in a pan and cook the shallot and garlic until soft. Add the peppers and after a while the tomatoes. Let cook for a while and then add the butter and risotto rice.

Pour in the wine and let it evaporate and absorb and then add a few ladles of vegetable stock. Let simmer under the lid, stir often and keep adding more vegetable stock whenever needed.

Season and add the peas towards the end when the rice starts to be cooked enough. Also stir in the grated cheese.

All done, enjoy!

Your VegHog