Nothing in the house risotto…
Cook some frozen petit pois in some chicken stock (I actually quite like the Knoor stock pots, think they are okay). Reserve the stock after draining, and purée the peas with butter and lots of basil.
Cook a plain risotto as normal (I use Noilly Prat), stir through the puréed peas once the rice is cooked. Good as it it, or top with anything from frilled halloumi, toasted walnuts, pancetta, scallops, prawns with a big squeeze of lemon, grilled chicken or pork – the list goes on…
It’s a bit of a staple for when we’ve forgotten to shop, but we’ve always got peas, rice, Parmesan, shallots and butter in.