62
Risotto
Serves 4
Ingredients:
1 onion
Knob of butter
150 g (5 oz) frozen peas
250 g (9 oz) long grain rice
250 ml (8 fl oz) vegetable stock
Variation – Risotto with mushrooms
250 g (9 oz) risotto rice
250 ml (8 fl oz) vegetable stock
75 g (3 oz) frozen peas
190 g (6
1
/
2
oz) chanterelle
mushrooms
50 g (2 oz) grated hard cheese
Method:
1. Finely chop the onion, place in a solid
covered container with the butter, and steam
for 4 minutes at 100°C.
2. Add the peas, rice and vegetable stock, and
steam for a further 20 minutes at
100°C.
Variation – Risotto with mushrooms
1. Place the peas and mushrooms with the rice
and vegetable stock a solid covered
container, and steam for 20 minutes at
100°C.
2. Once cooked, stir the grated cheese into the
rice mixture and serve.
