A particularly vibrant, vivid, herby green dish
Bring a medium-sized saucepan of water to the boil. Tip in 250g of peas and let them cook for 2 minutes, then drain. Process half the peas in a blender until they are as smooth as you can get them. Remove the purée from the blender into a small bowl (better to do this now – it is difficult if you leave it to cool.) Reserve the rest of the whole peas. Bring 750ml of vegetable or chicken stock to the boil, then remove from the heat.
Peel and finely chop 1 small onion. Warm 2 tbsp of olive oil or 50g of butter in a medium-sized pan with a heavy base and stir in the chopped onion. Season with a pinch of salt and fry until the onion is soft and translucent, but not coloured. Stir in 180g of risotto rice, let it cook briefly, then stir in 100ml of white wine or white vermouth (I often use Noilly Prat) and wait until it has been absorbed by the rice.
Continue reading… A particularly vibrant, vivid, herby green dishBring a medium-sized saucepan of water to the boil. Tip in 250g of peas and let them cook for 2 minutes, then drain. Process half the peas in a blender until they are as smooth as you can get them. Remove the purée from the blender into a small bowl (better to do this now – it is difficult if you leave it to cool.) Reserve the rest of the whole peas. Bring 750ml of vegetable or chicken stock to the boil, then remove from the heat.Peel and finely chop 1 small onion. Warm 2 tbsp of olive oil or 50g of butter in a medium-sized pan with a heavy base and stir in the chopped onion. Season with a pinch of salt and fry until the onion is soft and translucent, but not coloured. Stir in 180g of risotto rice, let it cook briefly, then stir in 100ml of white wine or white vermouth (I often use Noilly Prat) and wait until it has been absorbed by the rice. Continue reading… Vegetables, Food, Life and style
