Super easy risotto recipe?

Simple "risi et bisi" given to us years ago by an Italian friend. it's a Venetian dish, often made with fresh peas.

Soften a finely chopped onion. When soft add the rice and stir. Then tip in the contents of a small tin of peas. Stir. Add all the stock in one hit and stir occasionally. Season. When ready, turn off the heat stir in a large knob of butter and grated parmesan. Lid on and leave for 1 minute.Serve and add more parmesan if you like.

It must be proper risotto rice as others have mentioned. The poster above who mentioned braising the veg separately and using basmati rice - that is not a risotto.

A variation - roasted butternut squash added after the rice. Before the end add rocket and feta and stir. Just to wilt the rocket and melt the feta.

Dinahmo, that was me I'm afraid. I will try to be more adventurous and I like the sound of your risotto recipe esp the feta cheese and rocket variation.

Caleo

Sago wrote:

"The rice is not simmered it’s a slow process, the arborio rice needs to slowly absorb the stock."

I forget your original recipe, Sago.

If the arborio rice is not simmered, would it be safer, less likely to dry, if , after the initial light frying of onions, mushrooms etc, the risotto is cooked in a small amount of stock plus the veg in a lidded casserole dish such as Pyrex? I imagine about 150 degrees for two hours.

No this will not give the flavour and texture of an authentic risotto.
There are many recipes this is a good basic one;

www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiImpzXsob8AhUGJMAKHSzNDQ4QFnoECAoQAQ&url=https%3A%2F%2Fwww.thespruceeats.com%2Feasy-traditional-risotto-482853&usg=AOvVaw1slJ6SDBrZELInz-NC6L5O

Thanks Sago . I have read the recipe and I'd like to give it a try. The only thing that stops me is the method seems to involve a lot of standing and stirring. As I can't stand for long without getting a sore back I wonder if should persist. I appreciate your patience, and I hope you can assure me the standing stirring is not very long.

Blondiescot I've just made risotto using your method, and apart from grating my finger with the parmesan it all went well . Thanks for the recipe.

Doodledog, you are very welcome! Sorry about the finger though...