Risotto of peas and lettuce
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Très bon marché
Risotto with peas and surprising lettuce
 

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Catégorie: Plat principal Végétarien Risotto
Saisons
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Ingrédients

Pour 4 Personnes

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 Instructions

    • 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.
     

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