Ingredients

• 1.25L (5 cups) duck stock (see related recipe)
• 2 tablespoons extra virgin olive oil
• 1 large red onion, halved, thinly sliced
• 3 garlic cloves, crushed
• 330g (1 1/2 cups) arborio rice
• 250ml (1 cup) dry red wine
• 150g (1 cup) frozen peas
• 70g baby rocket leaves
• Cooked duck meat (reserved from duck stock, see related recipe), shredded
• Salt & freshly ground black pepper

Method

• Step 1 Bring the stock just to the boil in a large saucepan. Reduce the heat and hold at a gentle simmer.
• Step 2 Heat the oil in a heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 4 minutes or until soft and translucent but not coloured. Add the rice and stir over medium heat for 2 minutes or until the grains appear slightly translucent. Increase heat to high and add the wine. Cook, stirring, for 2 minutes or until the wine evaporates and is absorbed. Reduce heat to medium.
• Step 3 Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon over medium heat until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly. Allow the liquid to absorb before adding more. Cook for 25 minutes, adding the peas for the last 5 minutes, or until rice is tender but firm to the bite and the risotto is creamy.
• Step 4 Remove from the heat and stir in the rocket and shredded duck meat. Divide risotto among shallow serving bowls and season with salt and pepper. Serve immediately.