• This delicious risotto only takes 30 minutes to make!

    Recipe and styling by Nomvuselelo Mncube

    Photograph by Dylan Swart

    Risotto with green peas and sun-dried tomatoes

    Serves: 4
    Total Time: 30 mins


    • 2 tbsp butter
    • 1 tbsp olive oil
    • 1 large onion, peeled and finely diced
    • 2 garlic cloves, peeled and crushed
    • 450g arborio rice
    • 1,5L (6 cups) chicken stock
    • 100g Parmesan/Grana Padano, finely grated + extra, to sprinkle
    • 240g sun-dried tomatoes, drained
    • 1 cup frozen peas, defrosted



    In a saucepan placed over medium heat, melt the butter with the olive oil. Add the onion and garlic, and sauté, stirring occasionally, until softened, 4 – 5 minutes. Put in the rice and cook, stirring, 1 – 2 minutes. Add the stock, 1 cup at a time, putting in more once absorbed, and cook, stirring, until the rice is al dente, about 20 minutes.


    Remove from heat and stir through the Parmesan/ Grana Padano, sun-dried tomatoes and peas. Top with the extra grated cheese before serving.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com