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Galbani Mozzarella and Pea Risotto


  • 1 x 120g of Galbani Fresh Mozzarella, diced into bite sized pieces
  • 1kg peas, boiled
  • 1L chicken or vegetable stock
  • 240g arborio rice
  • 60g butter
  • 1 tbsp olive oil
  • 60g thick rashers of bacon, diced
  • 1 sprig of parsley, finely chopped
  • 1 leek, finely chopped
  • 30g parmesan cheese, grated
  • Small knob of butter to finish

Preparation Instructions

  1. Melt the butter and oil in a saucepan and sauté the finely chopped leek.
  2. Add the bacon, parsley and rice and cook, stirring for around 1 minute.
  3. Add a ladle of stock to the mixture and cook, stirring often until the rice absorbs the stock, around 2-3 minutes.
  4. Continue to add stock in this manner until the rice is creamy and tender.
  5. Add the boiled peas, season with salt and black pepper and stir through with the extra butter.
  6. Add the Galbani Fresh Mozzarella and parmesan then stir through.
  7. Serve risotto in bowls topped with a little more ground black pepper and parmesan to garnish.
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