Green Pea Risotto
User Reviews
0.0
0 reviews
Unrated
-
Servings
4
-
Course
Others
Green Pea Risotto
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 1.5 litres chicken stock
- 150 gm Parmesan Cheese (freshly grated parmesan )
- 200 gm peas (frozen baby peas are perfect 1 cup)
- 500 ml chicken stock extra
- 400 gm Carnaroli risotto rice (don't be tempted to use supermarket aborio risotto rice)
- 50 gm butter
- 60 ml olive oil 3 tablespoons
- 1 onion diced
- 125 ml white wine any type
Parmesan crisps
- 150 gm Parmesan Cheese (fine grated grana padano 1 cup)
- 20 gm flour 1 Tablespoon
Parmesan Crisps
- 2 tablespoons parsley chopped
- 2 tablespoons grated parmesan finely grated
- 150 gm parmesan
Instructions
- Set the oven to 180 C Place the peas and 500 ml ( 2 cups) of stock into a small saucepan and bring to a boil. Simmer on very low, approximately 2 minutes or until the peas are defrosted (over boiling will evaporate a lot of liquid and discolour the peas). Use a stick blender to puree the mixture and set aside ( or use a blender/food processor) Set aside .
- The first thing to do when making risotto is to get the stock on and heating. Remember that all rice is different and you may need a little more stock at the end so a little extra is a good idea.
- Heat the oil in a large saucepan. The best saucepan to use is a wide bottomed one. Saute the onions on a low heat until soft then add the rice. Toast it lightly, warming through before starting to add stock 1 cup at a time.
- Stir the risotto until the liquid is incorporated and add more. When the last of the stock is added, the rice should be cooked when tested, ( do this frequently), not soft and squishy but cooked. If the rice is cooked before the stock is finished set the remainder of stock aside).
- Now add the pea puree, the butter and 1 cup of Parmesan and stir well adding salt and pepper to taste. It should be a nice soupy feeling mixture, ( it will keep absorbing the liquid). Does it need more liquid?....... you can add extra. Stand with a lid on for a couple of minutes. According to the Italians this is the most important step in risotto making.
To Finish
- Ladel into bowls and serve with parmesan crisps and sprinkle with parmesan parsley mixture
- Sprinkle the parmesan in thick circles on a paper lined baking tray. Bake to a light golden colour ( about 10 minutes) and let the circles cool on the tray.
Notes
- (don't be tempted to use supermarket aborio risotto rice)
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
