risotto with paella rice

A little experiment...I fancied risotto but didn't want to spend an age adding stock to rice little by little whilst constantly stirring, so I thought I would combine paella rice with risotto flavours. It worked a treat. 

300g paella rice

1 onion or two leeks, finely chopped

150g frozen peas

1 litre chicken stock

75g parmesan, grated

  • Heat a splash of oil in a shallow pan, fry the onion until softened.
  • Add the paella rice, stir and heat until the rice is opaque. 
  • Add the stock, leave to simmer on a low heat for 10 minutes.
  • Add peas, stir and leave to simmer for a further 10-15 minutes. 
  • Stir through the grated parmesan and serve.