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from one generation to the next

Green Pea Risotto

You gotta love spring veg!green peas risotto served

1 stick celery, finely diced

2 tablespoons olive oil

300g Arborio rice

120 mls white wine

450mls approximately hot vegetable stock

1 cup fresh young peas

3 spears asparagus  in 2 cm slices

2 cups fresh young spinach leaves

60g parmesan cheese

200g ricotta cheese

1 lemon zest only

¼ cup chopped fresh herb lemon thyme, oregano, parsley, rosemary, basil

2 tablespoons toasted pine nuts

Heat the oil, then sauté the celery until translucent. Add the rice to the pot and cook for about 2 minutes stirring frequently. Add the wine and cook until absorbed. Start adding the stock a ladle full at a time, stirring frequently and adding more as it is absorbed.  When nearly all the stock had been added stir in the  peas, asparagus and spinach. Return the pot to the boil, add the remainder of the stock  and cook until almost absorbed. Add the cheeses, zest, nuts and herbs. Stir through then remove from the heat.  Allow to rest for 5 minutes. Serves 4

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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This entry was posted on November 16, 2012 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals, Rice dishes, Vegetarian and tagged , , , , .
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