Friday, 20 July 2012
Pea and Pesto Risotto
(serves 2 as a main course)
1/2 onion or 1 shallott, very finely chopped
1 garlic clove, very finely chopped
optionally 1 celery stick, very finely chopped
200 g risotto rice
175 ml dry white wine
1.25 l vegetable stock
freshly ground pepper
1 heaped tbsp of home-made pesto
50 g freshly grated parmesan
250 g fresh or frozen peas
extra virgin olive oil
1. To start with, steam your peas until almost tender – they'll cook a little more when added to the risotto – and set them aside.
2. Heat about 1 tbsp of olive oil in a saucepan and sauté the onion, garlic and celery over a medium heat for about 5 minutes until soften but not brown. Add the rice and keep stirring until it becomes transparent. Now add the wine. Keep stirring until the wine has been absorbed. Then add the stock a ladle full at a time until the rice is to your liking (al dente or just cooked). This takes about 15-20 minutes.
3. Turn off the heat, season with pepper and add the pesto and parmesan. Mix well. This is when it all becomes really creamy.
4. Lastly add the peas and serve immediately drizzled with a little olive oil, if desired, and topped with some peppery salad leaves, e. g. rocket, mizuna, mustard leaves.