PEA AND MINT RISOTTO
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a bare simmer in a medium saucepan.
- Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
- Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
- Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
- Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.
PEA RISOTTO
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 1h
Yield Serves 4 or 6 as a starter
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
- Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
- Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium
LEMON & PEA RISOTTO
With just five ingredients this risotto is simple to whip up after a hard day's work, or better still, get someone else to cook it for you!
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
- Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.
Nutrition Facts : Calories 477 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium
PRAWN AND PEA RISOTTO WITH BASIL AND MINT
For me this risotto really works because of the natural sweetness you get in peas and prawns. With a little help from some delicate herbs it will put a smile on your face. Remember not to use any Parmesan in your basic recipe - not good with fish.
Provided by Jamie Oliver
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cook peas in boiling stock or water. Don't waste pods, you can place them in the stock after the peas are cooked to infuse their fantastic delicate flavor. Use this stock as part of the stock/water for the risotto. At the end of Stage 3 in the basic risotto recipe, add the prawns and peas and simmer for 1 minute as prawns take no time to cook. At Stage 4 of the risotto recipe throw in the fresh herbs and squeeze the lemon juice. Stir and serve immediately. Drizzle with good peppery olive oil.;
- Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
- Yield: 6 servings
PEA, BASIL & MINT RISOTTO
Make and share this Pea, Basil & Mint Risotto recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring the stock to a steady simmer in a saucepan.
- Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
- Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
- Add the rice and stir for 1 minute, making sure all the grains are well coated.
- Add the wine and stir until completely absorbed.
- Add the stock a ladle at a time, sirring frequently.
- Wait until each addition is almost completely absorbed before adding the next ladle.
- Reserve 1 ladle to add at the end.
- Half way through cooking the rice add the peas.
- After 18-20 minutes the rice should be creamy and tender but still have a little bite.
- Add remaining ladles of stock and turn off the heat.
- Stir through the herbs, cheese and juice and season to taste before serving.
SHRIMP AND PEA RISOTTO
This recipe is a simple scaled down version of the Naked Chef's recipe for Prawn and Pea Risotto with Basil and Mint. Colorful, simple and the peas and shrimp make it really sweet. Comfort Food at its finest. Thanks Jamie!! =)
Provided by Aroostook
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat stock.
- In a separate fry pan heat the olive oil.
- Add onion, garlic and celery and slowly fry for about 3 minutes.
- Add rice to veggies Season with s& p and turn up the heat.
- As the rice begins to fry, stir it.
- After a minute it will look slightly translucent Add your first ladle of hot stock and a 1/8 tsp.
- salt.
- Turn down the heat to a simmer.
- Keep adding ladles of stock for 15 minutes, stirring and allowing liquid to be absorbed before adding the next.
- Add stock until the rice is soft but firm Remove from the heat.
- Add butter and Parmesan Stir gently.
- Place lid on pan and allow to sit for 2 to 3 minutes.
- Add shrimp and peas and simmer for 1 minute.
- S& P to taste Serve with a bit of olive oil drizzled over the top.
Nutrition Facts : Calories 643.1, Fat 24.3, SaturatedFat 12.6, Cholesterol 202.4, Sodium 784.5, Carbohydrate 72.1, Fiber 4.9, Sugar 8.2, Protein 32.2
More about "pea basil mint risotto food"
PEA RISOTTO RECIPE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 30 minsCategory Dinner
- Place a pot on heat and add the butter. Dice the onion and cook it in the foaming butter. Add the rice and white wine. Gradually add the stock or whey, stirring occasionally until the rice is just cooked. If more liquid is needed to cook the rice you can add a little water. Season with salt and pepper, ricotta, some of the peas, lemon and olive oil. Pop in a bowl and top with herbs, nasturtium leaves, raw peas and mint oil (see below).
BASIL PEA RISOTTO - JAMIE GELLER
From jamiegeller.com
Servings 4-6Estimated Reading Time 2 minsCategory Starches, Side DishTotal Time 45 mins
- Place basil and peas in boiling water for three minutes, strain, add a tablespoon of butter, sprinkle with salt and pepper and puree with immersion blender, set aside.
- Place vegetable stock in a pot and bring to a simmer. Keep stock hot during the entire cooking process.
- Melt butter and oil in a large sauté pan and sauté shallot and garlic until shallots are translucent.
- Add rice, stir rice with butter and onion for about five to seven minutes until rice absorbs butter and rice becomes translucent.
PEA AND MINT RISOTTO RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianAuthor Rodney DunnServings 2Category Main
- Heat olive oil in a large saucepan, add onion and garlic and sauté over low heat for 8 minutes or until onion is soft and translucent.
- Add rice and sauté over medium heat for 5 minutes, then add a little chicken stock and stir until absorbed, continuing to add stock and stirring until rice is al dente, then add peas and mint and cook for 2 minutes or until peas are tender. Season to taste with sea salt and freshly ground black pepper. Scatter risotto with parmesan and serve immediately.
PEA, MINT AND RICOTTA RISOTTO RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Cook the peas in plenty of boiling salted water then remove as soon as they rise to the surface. Refresh the peas in iced water and set aside.
- Heat chicken stock over medium heat in a pot. Meanwhile, heat the olive oil in a large heavy-based frying pan over a medium heat. Add the onion, garlic and a little salt. Place a lid on the pan and let the ingredients sweat over low heat until soft.
- Add the rice to the pan and cook, stirring constantly. After about 3 minutes the starch coming out of the rice will thicken the viscosity of the stock.
- Add the wine and simmer, stirring constantly, until the wine is completely absorbed. Add enough stock to cover the rice and simmer, stirring occasionally.
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PEA, MINT & BASIL ARANCINI CAKES | RICE RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 50 minsCategory MainsPublished 2016-01-25
- Heat 1 tablespoon of olive oil in a pan, add half the spring onions and cook gently until soft. Add the garlic and cook for a further minute.
- Turn up the heat, add the rice and stir for a couple of minutes until translucent, then add the wine and keep stirring until all of it has been absorbed.
- Pour in the hot stock in small amounts, stirring continuously over a low heat until the rice is almost cooked; you may not need all of the stock.
- Turn off the heat and stir in the butter, remaining spring onions and lemon zest. Finely grate in the Parmesan, pick, chop and add the herbs, then season with sea salt and black pepper.
- Take small handfuls and shape into cakes. Beat the eggs in a shallow bowl, then place the breadcrumbs on a plate alongside it.
- Heat enough oil to fill a large frying pan to about half the depth of the cakes. Fry the arancini for 3 to 4 minutes on each side, or until golden, then drain on kitchen paper.
VEGAN PEA AND MINT RISOTTO (GLUTEN-FREE) - THE PESKY VEGAN
From thepeskyvegan.com
5/5 (3)Total Time 35 minsCategory Main Course, RisottoCalories 495 per serving
- Begin by heating the vegan stock in a saucepan. Once hot, reduce to a very low simmer (you want the stock to be hot as you add it to the risotto).
- In a separate large pan, heat the oil on medium heat. Add the chopped onion and soften for 3-4 minutes, before adding the chopped garlic. Season with salt and pepper. Stir well and cook for 2 minutes, or until the onion and garlic have started to soften.
- At this point, turn up the heat and keep stirring the ingredients. Once the pan is very hot, add the risotto rice and stir constantly for a minute or so to avoid it catching on the bottom. The aim here is for the rice to start cracking and turning translucent, which will help it to absorb all the flavours from the liquid. Don't walk away from the pan – it's all hands on deck to keep stirring right now.
- After a minute on high heat, add the white wine and lemon juice (but not the zest). If not using wine, replace this with 100 ml of stock. The liquid will bubble vigorously at first, before calming down. Stir well for a minute and then reduce the heat.
PEA AND MINT RISOTTO - JULIA'S CUISINE
From juliascuisine.com
Cuisine ItalianTotal Time 45 minsCategory Main CourseCalories 582 per serving
- In a large stainless steel pot add one tablespoon of the oil and the garlic, cook for a minute. Add the onion and cook until they soften, about 5 minutes.
- Add the remaining tablespoon of olive oil and the rice. Stir for a few minutes until you notice the edges are translucent in colour. Next add all the wine and reduce heat to medium. Cook until all the liquid has absorbed. This will probably take about 2-3 minutes. Stir while cooking so it does not stick. Once all the liquid has absorbed add about 1 cup of the stock. Stir while cooking until all the liquid has absorbed. Continue adding stock gradually as the rice cooks and the stock is absorbed into the rice. Add the peas. Reserve about 1/2 cup of stock.
- Add the cheese, remaining stock, butter, and mint Stir for a a minute or so. Remove from heat and serve immediately.
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From greatbritishfoodawards.com
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- Bring a pan of salted water to the boil and add the asparagus, sugar snap peas, mint leaves and frozen peas. Cook for 3 minutes, then scoop out a cupful of cooking water. Drain the remainder and set aside.
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- Fry the garlic on a gentle heat for 10 minutes, turning the cloves occasionally so the garlic goes lightly golden.
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