Prep time : 25 mins
Cooking time : 45 mins
Serves : 4
Ingredients :
1 tablespoon olive oil
1 celery stalk, chopped
2 tablespoons chopped flat-leaf (Italian) parsley
70g sliced ham, coarsely chopped
250g peas (fresh or frozen)
125ml dry white wine
750ml salt-reduced chicken stock
60g unsalted butter
1 onion, chopped
440g risotto rice
35g grated parmesan cheese, plus extra shavings, to garnish
Method:
Heat the oil in a frying pan, add the celery and parsley and season with freshly ground black pepper.
Cook over medium heat for a few mins to soften the celery.
Add the ham and stir for 1 min.
Add the peas and half the wine, bring to the boil, then reduce the heat and simmer, uncovered until almost all the liquid has evaporated.
Set aside.
Put the stock and 750ml water in a separate saucepan and keep at simmering point.
Heat the butter in a large heavy based saucepan.
Add the onion and stir until softened.
Add the rice and stir well.
Pour in the remaining wine; allow it to bubble and evaporate.
Add 125ml hot stock to the rice mixture.
Stir constantly over low heat, with a wooden spoon, until all the stock has been absorbed.
Repeat the process until all the stock has been added and the rice is creamy and tender. (It may take about 20-25 mins)
Add the pea mixture and parmesan and serve immediately.
Serve with the extra parmesan shavings and some freshly ground black pepper.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
01 May 2009
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