Wednesday, July 30, 2008
Although not a true risotto, this dish made with fresh green peas is equally delicious. It is very tasty and easy and a complete meal in itself. Recipe serves 6.
1 medium onion, finely chopped
1 ounce (25 g) butter
2 ounces (50 g) bacon, chopped
2 pound (1 kg) fresh peas, shelled
31 fl oz/900 ml chicken stock
12 1/2 ounces (400 g) Italian Arborio rice
2 teaspoons dried parsley flakes
2 ounces (60 g) Parmesan cheese, grated
1. Saute onions in butter until softened. Add bacon. Cook for a few minutes and add peas and stir.
2. Add 3 cups (26 fl oz/750 ml) stock, cover and simmer for 10 minutes.
3. Add rice, parsley and remaining stock. Cover and cook over low heat until rice is tender. Season with salt and pepper.
4. Stir in half the cheese. To serve, add Parmesan cheese separately.