From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- .../Nadiya\342\200\231s Pea And Mint Risotto.html" | 467 ++++++++++++--------- 1 file changed, 258 insertions(+), 209 deletions(-) (limited to 'Recipes/Nadiya’s Pea And Mint Risotto.html') diff --git "a/Recipes/Nadiya\342\200\231s Pea And Mint Risotto.html" "b/Recipes/Nadiya\342\200\231s Pea And Mint Risotto.html" index 4e71656..2c19a45 100644 --- "a/Recipes/Nadiya\342\200\231s Pea And Mint Risotto.html" +++ "b/Recipes/Nadiya\342\200\231s Pea And Mint Risotto.html" @@ -1,259 +1,308 @@ - + - - - - - - -
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Nadiya’s Pea And Mint Risotto

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Ingredients

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50g salted butter

1 medium onion

300g frozen peas

350g risotto rice

1 tsp salt

200 ml white wine

25g parmesan cheese

1 bunch of mint

olive oil

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Ingredients

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+ 50g salted butter +

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+ 1 medium onion +

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+ 300g frozen peas +

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+ 350g risotto rice +

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+ 1 tsp salt +

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+ 200 ml white wine +

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+ 25g parmesan cheese +

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+ 1 bunch of mint +

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olive oil

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Directions

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Melt the butter in a wide pan over a medium heat, then turn down the heat to
low, add the onion and cook for about 10 minutes. Stir frequently, until the
onions are really soft but not browned.
While the onions are cooking, place half the frozen peas in the bowl of a food
processor with a splash of water and blitz until smooth.
Add the rice and salt to the onion, increase the heat to high and toast the rice in
the butter for 1 minute, then pour in the grape juice
and stir until the liquid is completely absorbed.
Reduce the heat to medium and add the hot
stock a ladleful at a time, stirring between
each addition until the liquid is absorbed.
Repeat the process until the stock is
finished. This can take up to 30 minutes.
Stir in the puréed peas, the remaining
whole peas and the Parmesan, reduce
the heat to low and cook, stirring, for a
further 10 minutes, until the whole peas
are cooked.
Serve sprinkled with fresh mint and
drizzled with lashings of olive oil.

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Directions

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+ Melt the butter in a wide pan over a medium heat, then turn down + the heat to
low, add the onion and cook for about 10 minutes. + Stir frequently, until the
onions are really soft but not + browned.
While the onions are cooking, place half the frozen + peas in the bowl of a food
processor with a splash of water + and blitz until smooth.
Add the rice and salt to the onion, + increase the heat to high and toast the rice in
the butter + for 1 minute, then pour in the grape juice
and stir until the + liquid is completely absorbed.
Reduce the heat to medium and + add the hot
stock a ladleful at a time, stirring between
each + addition until the liquid is absorbed.
Repeat the process + until the stock is
finished. This can take up to 30 + minutes.
Stir in the puréed peas, the remaining
whole + peas and the Parmesan, reduce
the heat to low and cook, + stirring, for a
further 10 minutes, until the whole peas
are + cooked.
Serve sprinkled with fresh mint and
drizzled + with lashings of olive oil. +

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