Risotto of peas and lettuce
| Category: | Main course Vegetarian Risotto |
| Seasons | |
| Tags: |
Ingredients
For
4
Persons
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.
