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 goe 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. |
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| 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! Sign up for veg box here. |
