Ultimate Comfort Food - Pea Risotto

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A warm bowl of risotto is the ultimate comfort food for these cold winter nights. With a pea puree base it’s a cheeky, cheesy way to get your greens in too!

Pea Risotto Serves 4

Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients:
1 T olive oil
60g butter, diced, room temp
1/2 leek, white part only, diced
2 cloves garlic, finely chopped
200g arborio rice (short grain)
1 L chicken stock
1 wedge preserved lemon, rind finely sliced
80g shaved pecorino, extra to serve
200g peas
Large handful baby spinach
Fresh pea tendrils to garnish
Flaky salt
Cracked black pepper

Pea puree
200g peas
80 ml chicken stock

Method:
First make the pea puree. Plunge the peas into a bowl of boiling water for a couple of minutes to lightly blanch and turn vibrant in colour. Drain the peas off then blend with the chicken stock until smooth.

Heat a large saucepan over medium heat, add the olive oil and butter to foam, then reduce the heat slightly and add the leek and garlic to sweat for 3-4 minutes, or until tender and translucent.
Next add the rice, stirring for about 2-3 minutes, to coat it in the oil while it toasts.
Pour in the pea puree, then the hot chicken stock one ladle at a time, stirring constantly while each part of liquid is absorbed before adding more.
Repeat this process over about 15 minutes or until the rice is almost cooked, season to taste with salt. Add the preserved lemon, pecorino, and the peas, season well with fresh cracked pepper, then place in the spinach and stir gently to wilt.

Transfer to a warm serving plate, microplane more pecorino on top, and finish with fresh pea tendrils. Serve immediately. Enjoy!

Note; an excellent stock is key to a good risotto. I make my own to be sure of its quality. The chicken stock in this recipe can be substituted for vegetable stock to keep the dish vegetarian.
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