RISOTTO WITH BABY CARROTS AND PEAS

Preparation Method :

• Melt half the butter in a large pan and fry the onion gently for atleast 3 minutes, then add carrots and cook until the onion is soft but not browned.
• Add the rice and stir for about 5 minutes until the rice is crackling hot. Then add 3 ladlefuls of stock and stir until the rice has absorbed almost all the liquid.
• Add 1 - 1 ½ ladleful of stock at a time, only adding more liquid when the last has been absorbed by the rice.
• After about 10 minutes, when the rice is half cooked, add peas and continue to cooking as before. When the rice is firm to the bite, remove the pan from the heat.
• Stir in a final ladleful of stock with 3 tablespoons of the Parmigiano Reggiano and season to taste.
• Cover and leave to rest for about 5 minutes, then stir again. Transfer onto a warmed platter, sprinkle with the remaining cheese and serve at once.