I really like the risottoit’s an easy idea without meat and a good complete dish for an evening. It is also very practical to finish the bottom of vegetables, cupboard and we enjoy every time.
For 4 persons :
- 300 g of rice à risotto (Carnaroli, Arborio)
- 150 ml dry white wine
- 3 tablespoons of olive oil
- 1 onion
- 140 g of peas fresh shelled (or frozen)
- 1.5 liters of homemade or reconstituted vegetable or poultry stock with cubes
- 50 g of Parmesan cheese
- 2 level tablespoons of the following leaves mint leaves chopped
Peel and dice the onion. Scoop out and wash the peas if you are using fresh ones. If not, weigh out the required amount of frozen peas.
In a saucepan, bring the vegetable stock to a gentle boil.
Pour the olive oil into a frying pan and heat. Add the diced onions and sauté for 2 minutes. Add the rice and cook for 3 to 4 minutes until it becomes slightly pearly. Deglaze with the dry white wine. Once the wine is well absorbed by the rice, add a ladleful of broth and cook over medium high heat. When the broth is absorbed, add another ladle and continue. After 8 minutes, add the peas and cook for another 10 minutes, still adding one ladle at a time. (Total cooking time = 18 minutes).
During the last minute of cooking, add the Parmesan cheese, mix, and just before serving add the chopped mint.
It’s a good thing