Really Easy Parmesan & Pea Risotto

This is a really easy store cupboard risotto and it's pretty much fool proof.

This is one of those recipes I vary quite a lot. It's good with asparagus, although I like the pop of freshness that peas give it.

The original recipe had Garlic Philadelphia run through it at the end which is quite nice but I've dropped that off along the way. Mostly because I'd use one spoon and then the rest would go off in the fridge.

Ingredients

• 25g butter

• 1 tbsp oil

• 2 shallots

• 2 cloves garlic, minced

• 750ml chicken stock (something more mild such as Oxo)

• 250g arborio rice

• 1 glass white wine (a standard glass, not a Claire measure)

• 1 cup frozen peas

• 50 - 70g Parmesan

• Spoon of cream cheese (optional)
  

Method

1. Fry shallots and garlic in butter and oil, being careful not to crisp them

2. Add rice and stir to coat

3. Add wine and bubble to reduce

4. Add stock a little at a time until the rice is almost done. You may need to add extra water if you run out of stock and the rice isn't ready, I always keep the kettle boiled in case.

5. Add peas and cook for a couple of minutes

6. Stir in parmesan until melted (this is the point you would add the Philadelphia if using)