Ingredients
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400 grams green peas
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1 2/3 liter chicken stock, heated
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80 grams butter
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1 tbsp olive oil
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1 medium onion, finely diced
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2 cup arborio or other risotto rice
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1/2 cup grated parmesan
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2 tbsp flat-leaf parsley, finely chopped
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1 salt and freshly ground black pepper
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1 tbsp mint, finely chopped (optional)
Cooking Instructions
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1
Heat half the butter and the oil in a large, heave-based saucepan over-low medium heat. Add the onion and saute until softened. Add the peas and cook for 10 minutes. Place half of cooked peas in a food processor and blend until pureed. Set aside.
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2
Add the rice with the remaining peas, stirring to coat, and cook for a further 2 minutes. Add the stock gradually, a ladle at a time, stirring constantly. Be sure the liquid is absorbed before the next addition. Cook for 10 minutes, adding the stock.gradually, stirring continously. Add the puree and cook for another 5-10 minutes, adding any remaining stock, until rice is al dente.
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3
Mix half the parmesan, the remaining butter, the parsley and mint. Season with salt and pepper. Served topped with the remaining cheese.
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