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A risotto is a great carrier of flavours especially something summery like the humble pea. Finish it with some nuggets of Gorgonzola and you have a great light but hearty starter or main course.

+ Ingredients

shallots 4, peeled and finely chopped
olive oil 60ml
carnaroli rice 400g
vegetable stock 1 ltr hot
shelled peas 200g, fresh or frozen and cooked
butter 100g
parsley 5g, finely chopped

gorgonzola 60g, cut into small pieces

+ Method

Gently cook the shallots for a few minutes in the olive oil until soft. Add the rice and stir it well with a wooden spoon. Gradually add the hot stock a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding the next.

When the rice is almost cooked, add the rest of the peas, and keep adding stock until the rice is soft and plump: the risotto should be quite moist. Then add the Gorgonzola, chopped parsley, cream and butter. Correct the seasoning and serve immediately.

Marks Pea & Gorgonzola Risotto is on the Summer menu at Marks Fenwick of Bond Street.