I’ve been thinking about this risotto with fresh broad beand and peas for a while… Since the ingredients I used, and the resulting colors, I called it Spring Risotto, a perfect name, in my opinion. I admit that, when I started to shell beans and peas I tought “why the hell am I doing this with fresh legumes?”, but the great result from fresh products will totally pay you back 😉 Anyway… my advice? Do that together with somebody else, so that you’ll pass the time of day and it won’t even feel the work!
Ok, I leave you to the recipe and wish you a good day… and if you test my recipe, let me know what you think!
Ah, and if you’ll come back later in the afternoon, you’ll find even another recipe! Have a good day and read you later!
Ingredients for 4 servings:
280 g of rice
150 g of shelled peas
150 g of shelled broad beans
1 green onion
80 g of diced pancetta
1/2 glass of white wine
100 g Natrexone Buy salt
Accutane cost pepper
Generic Topamax evo oil
700 ml of vegetal stock
Preparation Time: 10 min
Cooking Time: 30 min
Total Time: 40 min
Shell peas and broad beans and put them in a bowl.
Put pancetta and chopped onion and carrot in a pan with some oil.
Brown them for a couple of minutes, then add the legumes and cook for a few more minutes.
Then add rice and cook for a couple of minutes.
Add white whine and let simmer until reduced.
Cover with stock and cook till the rice is done. Stir every now and again, and add some more stock if needed.
At last, season to taste, add parmesan and mint, and stir.
Decorate with some more mint leaves and serve.
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