recipe: pea risotto

pea risotto

fast cheats pea risotto - I'd get a bullet from the Italians for calling this a risotto!! Meh.

IngredientsMakes: 620g (3)

260g		cooked fennel rice	(recipe below)
300g		pea puree no1	(recipe below)
50g		butter
8g		parmesan
2g		peas

Method

Put the rice cooker on in the background w/ the fennel, stock & rice.

Make the puree while it cooks, keep a few peas back to dress the rice.

Turn the rice out into a pan on a medium heat, mix in the puree and bring it all up to an even temp.

Cut the butter into knobs and stir it in for that smooth creamy texture.

Season if it needs it, don't forget parmesan goes on too!

Plate up the rice drop a few peas on top and grate some parmesan over too, you're good to go!

cooked fennel rice

arborio rice cooked w/ white wine chicken stock & sliced fennel

IngredientsMakes: 260g (1)

100g		arborio rice
10g		chicken stock	(recipe below)
115g		white wine
90g		water
30g		fennel
1g		salt

Method

Place all ingredients into rice cooker & place on white rice, fire & forget until needed.

pea puree no1

pea puree w/ cream cheese & garlic

IngredientsMakes: 300g

50g		butter
50g		semi skimmed milk
40g		roule
170g		peas

Method

Boil the - defrosted - peas for 2 mins, then drop into cold water until needed.

Melt the butter in the milk, then add the peas & roule and blend until super smooth, seasoning as you do.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
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