ONE - PAN WONDERS

PEA AND ARTICHOKE RISOTTO

SERVES 2

Cooking rice in the oven like this is not risotto in the strictest sense – although on the north-west coastal strip of Italy, the home of pesto, they do cook rice this way.

• 45 g butter
• 2 tbsp olive oil
• 2 shallots, finely sliced
• small sprig rosemary, leaves finely chopped
• 200 g Arborio rice
• 100 ml white wine or cider (optional)
• 600 ml boiling vegetable stock
• 120 g frozen peas, defrosted
• 2 generous tbsp artichoke purée or 50 g artichokes in oil, drained and chopped
• 30 g Parmesan cheese, grated
• sea salt and black pepper

1. Preheat the oven to 180°C (160°C fan), gas mark 4, and put a roasting pan in to heat up.

Once the oven is hot, put 30g of the butter, the olive oil, shallots and rosemary into the roasting pan, add a good pinch of salt