Rosemary Shrager's pea, feta and brown butter risotto - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rosemary Shrager’ s pea feta and brown butter risotto By You Magazine - October 5, 2018 Chefs love brown butter for its rich nutty flavour – the posh name is ‘beurre noisette’. It’s not hard to make but you do need to get it just right so you have the taste without burning the butter. Take your time and you’ll be fine. It really does add a nice touch to this risotto. Andrew Hayes-Watkins SERVES 4 100g butter 50ml good-quality olive oil 2 banana shallots, peeled and finely chopped 1 garlic clove, peeled and finely chopped 200g Arborio rice 100ml dry white wine 1 litre vegetable stock 200g peas (fresh or frozen) 75g Parmesan cheese, grated juice of 1 lemon 2 tbsp finely sliced mint leaves 2 tbsp roughly chopped parsley 100g feta cheese, crumbled handful of rocket leaves flaked sea salt and black pepper 1. Place a heavy-based pan over a gentle heat and add the butter. Heat the butter until the milk solids (the white scum) separate and the butter starts to brown, then take the pan off the heat before the butter burns. Pour the brown butter into a bowl and set it aside. 2. Add the olive oil, shallots and garlic to the pan. Cook them over a low heat for 5–6 minutes until softened. Turn up the heat and add the rice, stirring to coat it in the oil. Pour in the wine and simmer, while stirring constantly, until the liquid has evaporated. Meanwhile, warm the stock in a separate pan and keep it at simmering point. 3. Add the hot stock to the rice, one ladle at a time, reserving a ladleful to finish the risotto. Keep stirring and cook for about 25 minutes until all the liquid has been absorbed and the rice is tender. 4. Stir the reserved stock into the risotto and add the peas. Cook for 2 minutes for fresh peas or 4 minutes for frozen. Add most of the brown butter and all the Parmesan and stir vigorously. This will help the risotto become creamy. 5. Finish with the lemon juice, fresh herbs, feta cheese and most of the rocket. Season with salt and pepper to taste, drizzle with the remaining brown butter and serve at once, garnished with the rest of the rocket. Recipe from Rosemary Shrager’s Cookery Course by Rosemary Shrager (BBC Books, £20.00) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved