Italian Pasta Recipes


This soupy risotto is traditionally offered to the ruler of Venice on St Mark’s feast day.



  • 1.2 litres chicken stock
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 onion, finely chopped
  • 1⅓ cups carnaroli rice (see Note)
  • ⅓ cup dry white wine
  • 1½ cups fresh or frozen baby peas, blanched, refreshed
  • 20 g butter
  • finely grated parmesan, to serve



Place chicken stock in a saucepan and bring to the boil, then reduce heat to low and keep at a gentle simmer.

Meanwhile, heat oil in a saucepan over medium-low heat.

Add garlic and onion, and cook, stirring, for 4 minutes or until softened.

Add rice and cook, stirring, for 1 minute to coat grains.

Add wine and cook for 1 minute or until completely absorbed.

Gradually add hot stock one ladleful at a time, stirring occasionally, until stock has been absorbed.

Repeat until only a ladleful of stock remains and rice is al dente; this will take about 20 minutes.

Remove from heat. Stir through peas, butter and remaining stock, and season with salt and pepper.

Serve scattered with parmesan.


• Carnaroli rice, from delis and specialist food shops, is a risotto rice with short grains that produce a very creamy result. Substitute arborio.






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