Green pea risotto and homemade vegetable stock

4 servings

Ingredients

Quantity Ingredient
***INGREDIENTS FOR HOMEMADE VEGETABLE
; STOCK***
5 cups Vegetable stock; or water
3 tablespoons Unsalted butter
2 larges Carrots; coarsely chopped
2 Stalks celery; coarsely chopped
2 mediums Onions; quartered
1 Head garlic; unpeeled
Bouquet garni; see *
3 cups Homemade vegetable stock; (from above recipe)
4 tablespoons Unsalted butter
1 medium Onion; finely chopped
2 Cloves garlic; finely chopped
1½ cup Arborio rice
½ cup Dry white wine
1 cup Frozen baby peas; thawed
Salt and freshly ground pepper; to taste
¼ cup Flat leaf parsley; coarsely chopped
½ cup Freshly grated parmesan cheese

Directions

INGREDIENTS FOR GREEN PEA RI

* Bouquet garni (3 sprigs fresh parsley, 3 sprigs fresh thyme, 2 bay leaves, 6 whole peppercorns tied in a cheese cloth) How to Prepare the Vegetable Stock: 1. Melt the butter in a large saucepan over low heat.

2. Add the carrots, celery and onions, cover and gently cook until softened, about 10 minutes.

3. Add the cold water, garlic and bouquet garni and bring to a boil over medium-high heat.

4. Reduce the heat and simmer for 1 hour. Strain and discard the vegetables.

How to Prepare the Risotto:

1. Bring the vegetable stock to a boil. Reduce the heat to keep the stock at low simmer.

2. In a heavy saucepan, melt the butter over medium heat.

3. Add the onions and the garlic and cook until softened. Add the rice and stir well to coat the rice with butter.

4. Raise the heat to high, add the wine, and cook until most of the liquid is absorbed by the rice. Stir in a cup of the simmering stock and cook until the rice has absorbed all the liquid, stirring constantly.

5. Add another ½ cup of the stock and stir until all the liquid has been absorbed. Repeat until all the stock is used. The rice should be moist and creamy with a slight crunch. Five minutes before the risotto is done, add the peas and parsley.

6. Serve with freshly grated Parmesan cheese.

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

Related recipes