Smoked Paprika & Cumin Pea Risotto

Pea Risotto with smoked paprika and cumin. Includes measured ingredients and a step-by-step method.

Ingredients

• 250 g arborio rice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 900 ml hot low-sodium vegetable stock
• 150 g frozen peas
• 30 g grated vegetarian hard cheese
• 1 tbsp butter
• ½ tsp smoked paprika
• ½ tsp ground cumin

Method

1. Keep the stock hot in a small pan. Heat olive oil in a wide saucepan and cook onion over medium-low heat for 6 minutes until soft.
2. Stir in the rice for 1 minute. Add a ladle of hot stock and stir until mostly absorbed.
3. Continue adding stock a ladle at a time, stirring frequently, for 18–22 minutes until the rice is tender with a slight bite. Add more hot water if needed.
4. Stir in peas and the smoked paprika and cumin ingredients. Cook for 3 minutes until the peas are hot. Remove from the heat, stir in cheese and butter, and serve.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.