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Creamy Pea and Chive Risotto

Perfect on its own or as a side to a simple entrée, we find this lovely little risotto is quite ‘more-ish!’ You might be lucky enough to find fresh English (shelling) peas, but frozen will work just as well here. We love the use of a soft, herby cheese instead of Parmesan: it adds a wonderful freshness to the risotto and the dish seems so much lighter than its traditional version. Give it a go and let us know what you think!

Creamy Pea and Chive Risotto

2 tbs. olive oil
1 onion, finely chopped
1 cup arborio rice
3½ cups vegetable stock
1 cup peas (fresh or frozen)
4 oz. soft cheese with chives (such as Boursin Shallot & Chive)
small bunch chives, snipped

Heat the olive oil in a deep pan and sauté the onions over a gentle heat until soft. Stir in the rice for 3-4 minutes until it starts to sizzle and turns opaque. Add 1 cup of the stock and let cook, stirring now and again, until the liquid is absorbed. Continue this process adding ½ a cup at a time until the rice is just tender. Stir in the peas with the last addition of stock.

Turn off the heat, let the risotto sit for a few minutes, then stir in the cheese and most of the chives. Blend well. Serve with reserved chives sprinkled on top.

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