• serves 4
  • Easy

When making risotto, ‘stir continuously and also vigorously at the end to get a creamy texture,’ says Theo Randall. Formerly head chef at The River Café, Theo opened his acclaimed restaurant at the InterContinental Hotel, London (020 7318 8747; theorandall.com) last year. We asked him to share his perfect risotto recipe.



  • hot chicken stoc k fresh, made up to 1 litre
  • spring onions 2
  • butter
  • carnaroli rice 200g
  • white wine ½ glass
  • fresh or frozen peas 200g
  • parmesan 50g, grated
  • mint 5 leaves, shredded
  • prosciutto 75g, chopped


  • Step 1

    Keep the chicken stock hot over a gentle heat. Fry the spring onions gently in 50g of butter until soft. Add the rice and stir on a low heat for 5 minutes until it has turned translucent. Add the wine, turn up the heat and add 1 ladle of stock and the peas. Continue gradually adding stock, stirring constantly until the rice is soft but still has a bite. Add the parmesan, mint, another small knob of butter and the prosciutto and stir until smooth and creamy.

Nutritional Information

  • Kcals 435
  • Carbs 41.9g
  • Protein 23.7g
  • Fat 19.8g
  • Salt 2.39g
  • Fibre 1.4g