My daughter has an immense dislike of peas and when I mentioned what I was cooking for dinner this evening, the look on her face said it all. We have a deal that she eats the number of peas equal to the number of years old she is and at the moment we are up to 14. This evening she did not count the peas and loved the risotto. The risotto was served with rack of lamb cutlets and cubed roasted butternut pumpkin (a favourite of my daughter)
Recipe from The Weekend Australian Magazine March 3-4 2007 Taste Perfect Home Cooking with David Herbert
1.5 litres chicken or vegetable stock- simmering
45 gm butter
1 onion, finely chopped
1 1/2 cups arborio rice
grated rind of 1 lemon
1/3 cup dry white wine
3/4 cup frozen peas, thawed
1/2 cup freshly grated Parmesan cheese
- heat 30gm butter in large saucepan
- add onion and cook over moderate heat for 5 minutes stirring occasionally until soft but not changed colour
- add rice and lemon rind and cook for 1 minute stirring to coat rice with butter
- add wine, stir and allow almost to evaporate
- add about 1/2 of the stock to the rice mixture
- stir well and adjust temperature so that the mixture is bubbly away slowly
- check after 5 minutes and add remaining stock and peas, giving it a good stir
- keep an eye on the pan, stir occasionally
- it will take 18 - 25 minutes to cook
- to test if cooked the rice should be soft but retain a little bite.
- remove from heat and add remaining 15 gm butter and Parmesan
- cover and allow to sit in a warm place for 5 minutes before serving
- serves 4
Recipe from The Weekend Australian Magazine March 3-4 2007 Taste Perfect Home Cooking with David Herbert
1.5 litres chicken or vegetable stock- simmering
45 gm butter
1 onion, finely chopped
1 1/2 cups arborio rice
grated rind of 1 lemon
1/3 cup dry white wine
3/4 cup frozen peas, thawed
1/2 cup freshly grated Parmesan cheese
- heat 30gm butter in large saucepan
- add onion and cook over moderate heat for 5 minutes stirring occasionally until soft but not changed colour
- add rice and lemon rind and cook for 1 minute stirring to coat rice with butter
- add wine, stir and allow almost to evaporate
- add about 1/2 of the stock to the rice mixture
- stir well and adjust temperature so that the mixture is bubbly away slowly
- check after 5 minutes and add remaining stock and peas, giving it a good stir
- keep an eye on the pan, stir occasionally
- it will take 18 - 25 minutes to cook
- to test if cooked the rice should be soft but retain a little bite.
- remove from heat and add remaining 15 gm butter and Parmesan
- cover and allow to sit in a warm place for 5 minutes before serving
- serves 4
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