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Ingredients Jump to Instructions ↓

  1. 750g peas in the pod, shelled

  2. 2 tablespoons extra-virgin olive oil

  3. 1 large onion, chopped

  4. 1 small fennel bulb, chopped

  5. 2 cloves garlic, finely chopped

  6. 2 cups arborio rice

  7. cup (125ml) dry white wine

  8. 6 cups (1 1/2L) simmering chicken or vegetable stock

  9. 60g freshly grated parmesan or pecorino

  10. bunch mint, finely shredded

Instructions Jump to Ingredients ↑

  1. Bring a pot of lightly salted water to a boil. Add peas and cook for 3-4 minutes, or until bright green. Drain and rinse with cold water to refresh. Set aside.

  2. Combine oil, onion and fennel in a large, flat-bottomed pan. Saut over moderate heat for 8-10 minutes, or until onion and fennel are soft. Stir in garlic and cook for 1 minute.

  3. Add rice and stir for 2 minutes. Add wine and cook until absorbed, stirring continuously. Stir in stock by the ladleful, allowing each addition to be absorbed before adding the next; cook this way for 20 minutes, or until rice is al dente, reserve a few tablespoons of stock to stir in at the end. Season halfway with salt and pepper. If stock runs out before rice is cooked, use simmering water.

  4. When rice is cooked, stir in peas, cheese, mint and the reserved stock. Stir vigorously, check seasoning, then cover and remove from heat. Let risotto stand for 3 minutes before serving in small bowls.

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