Creamy Italian Rice with Peas
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- ½ cup butter
- 3 shallots (finely chopped)
- 1 ¾ cups vialone nano risotto rice
- ½ cup dry white wine
- 4 cups hot vegetable stock
- salt
- Black pepper
- 6 Tbsps Broad bean (podded and lightly crushed)
- 2 Tbsps french Beans (sliced)
- 1 cup peas
- 2 Tbsps chopped mint
- grated Parmesan
Preparation steps
1.
Melt 75g of the butter in a large shallow pan, add the shallots and fry gently until softened. Add the rice and cook for a few moments to absorb the butter.
2.
Add the wine and cook until evaporated.
3.
Season with pepper. Add a ladleful of stock and cook until absorbed. Cook for 15-20 minutes in total, adding the stock, a ladleful at a time, stirring constantly until the stock has been absorbed before adding more stock.
4.
Add both beans and the peas and cook for 2-3 minutes. Stir in the mint and the remaining butter.
5.
Spoon into serving dishes and sprinkle with Parmesan cheese. Serve immediately.
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