Risotto of peas and lettuce
| Category: | Main courses Vegetarian Risotto |
| Seasons | |
| Tags: |
Ingredients
For
4
Person(s)
Ingredienten
| 1 g Butter |
| 1 piece(s) big Onion, chopped |
| 2 clove(s) of Garlic |
| 300 g Arborio rijst |
| 1 1/2 dl dry Vermouth or Sherry (fino) |
| 1 L Vegetables stock |
| 350 g Green peas, frozen or fresh |
| leave(s) Cabbage lettuce, washed and torn into pieces |
| 4 tbsp Fresh mint, and extra leaves for garnishing |
| 50 g Mascarpone |
| Sea salt and freshly ground pepper |
| 75 g fresh grated Parmesan |
Risotto of peas and lettuce Directions
- Melt the butter in a pan, add the onion and the garlic and fry the mixture until it is soft, but not brown. Add the rice, stir for 1 minute until all the shells are shiny and then add the vermouth (or sherry). Let the whole boil until the moisture is absorbedMeanwhile, pour the broth into another pan and bring it to the boil. Add about 1.5 dl of the broth to the rice. Add the peas and stir until the broth is completely absorbed. Add broth bit by bit, leaving about 1.5 dl.
Add the lettuce, finely chopped mint and the rest of the broth and cook until all the broth has been absorbed.Remove the pan from the heat, stir in the mascarpone and 25g of the Parmesan cheese through the mixture and season the risotto with salt and pepper.
Cover the pan and let the risotto rest for 5 minutes.
Garnish the dish with the rest of the Parmesan cheese and mint leaves.
