Pork and peas risotto

Born in South London, Gary Rhodes OBE needs little introduction as a chef, restaurateur, critic and author, and winner of several Michelin stars.

"This is a great way of using leftovers, particularly a slow roast hand, shoulder or belly of pork; cuts which, when reheated, maintain a soft buttery succulence.

Serves four.

Download Gary Rhode’s Pork and peas risotto recipe - PDF (326k)

Ingredients

• 225-350g (8-12oz) cooked pork, roughly diced

• One litre (one and three quarter pints) chicken stock

• 75g (3oz) butter

• Two onions, finely chopped

• 350g (12oz) carnaroli or Arborio rice

• 100g (4oz) frozen petit pois peas, defrosted

• Salt and pepper

Method

Heat the stock in a saucepan until gently simmering. Melt half the butter in a large pan, add the chopped onion and cook gently, without colouring, for 7-8 minutes until softened.

Stir in the rice and cook for a further 1-2 minutes. Pour in a ladleful of stock and cook over a medium heat, stirring continuously. Once the stock has almost evaporated, add a couple more ladlefuls and continue this process for 17-20 minutes. The risotto is ready once the rice is tender, but with a slight bite.

Put the pork in a bowl, add a couple of tablespoons of water, cover with cling-film and microwave until hot. Add the peas and pork to the risotto and stir in the remaining butter. Season with salt and pepper before serving."