Pea and Basil Risotto
Author: Grace Hodder
Recipe type: Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6-8
- 2 heaping T butter, separated
- 1 T canola oil
- 2 c Arborio rice
- 8 c chicken or vegetable stock, heated and ready with a ladle
- salt to taste
- ½-3/4 c freshly grated parmesan (Romano)
- 1 c fresh/thawed peas or other vegetable
- ½ c fresh leafy herb such as basil
- Melt 1 T butter and canola oil together.
- Turn up the heat add the rice and stir constantly for one minute until it begins to brown.
- Add first ladle of hot stock.
- Turn the heat down to a simmer.
- Keep stirring the rice as the first ladleful is absorbed.
- Continue to add the stock in this way until it is all used (will take between 15 -25 minutes).
- Taste the rice for doneness and salt-add time if necessary and adjust taste.
- When rice is cooked to your likeness, remove from heat and stir in butter and grated parmesan.
- Stir in peas or other veg.
- Stir in basil or other herb.
- Garnish and serve immediately.
Recipe by Food Musings at http://foodmusings.ca/food-celebrations/the-frenchmans-home/
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