I have also included this recipe because the method is new to me: it’s not quite a no-stir, but certainly a low-stir risotto, which I was interested to try. Whether you follow the recipe, or adjust and stir, add the peas a few minutes before the end of the rice cooking time. After two minutes, add the courgette, artichokes and broad beans, cook for another few minutes, then add the tomatoes and simmer for five minutes. Add the rice, stir, turn up the heat and add the wine. Leave it to sizzle for a minute, then add the water or broth.

Source: The Guardian May 03, 2021 09:56 UTC