AMIEs RICE with PEAs

Name: AMIEs RICE with PEAs
Total time: 240 s
Yield: 40 servings
Cuisine: American
Ingredients: 400 grams green peas; 1 2/3 liter chicken stock, heated; 80 grams butter; 1 tbsp olive oil; 1 medium onion, finely diced; 2 cup arborio or other risotto rice; 1/2 cup grated parmesan; 2 tbsp flat-leaf parsley, finely chopped; 1 salt and freshly ground black pepper; 1 tbsp mint, finely chopped (optional)

Armilie @Armilie1962

Perugia, Italy

one of the best risotto ever.

Armilie @Armilie1962

Perugia, Italy

one of the best risotto ever.

Saved

Ingredients

4 mins

40 servings

400 gramsgreen peas
1 2/3 literchicken stock, heated
80 gramsbutter
1 tbspolive oil
1 mediumonion, finely diced
2 cuparborio or other risotto rice
1/2 cupgrated parmesan
2 tbspflat-leaf parsley, finely chopped
1salt and freshly ground black pepper
1 tbspmint, finely chopped (optional)

Saved

Steps

4 mins

1

Heat half the butter and the oil in a large, heave-based saucepan over-low medium heat. Add the onion and saute until softened. Add the peas and cook for 10 minutes. Place half of cooked peas in a food processor and blend until pureed. Set aside.
2

Add the rice with the remaining peas, stirring to coat, and cook for a further 2 minutes. Add the stock gradually, a ladle at a time, stirring constantly. Be sure the liquid is absorbed before the next addition. Cook for 10 minutes, adding the stock.gradually, stirring continously. Add the puree and cook for another 5-10 minutes, adding any remaining stock, until rice is al dente.
3

Mix half the parmesan, the remaining butter, the parsley and mint. Season with salt and pepper. Served topped with the remaining cheese.