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What's for tea tonight? (#8)

I wouldn't mind the recipe for this please!
No problemo :)

Pea and Parmesan oven-baked risotto

  • Olive oil and butter
  • frozen peas
  • 1 small onion, finely chopped
  • 2 or 3 garlic cloves, crushed
  • 2 tsp thyme leaves, plus extra to serve (or just a couple of heaped teaspoons of dried thyme)
  • 350g risotto rice (Arborio)
  • 1200ml hot vegetable stock
  • handful grated parmesan, plus extra
  • 1 dsp mushroom ketchup

Put peas in bowl to start defrosting.

Fry the onion in oil and butter until starting to soften. Add the garlic and cook for another min.

Heat oven to gas 5. Add thyme and rice to the pan, then stir well to coat every grain. Pour in the stock and mushroom ketchup, stir and bring to the boil.

Season to taste, pour into ovenproof dish, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed.

Stir in the peas and grated parmesan, check the seasoning, and sprinkle with extra parmesan to serve.
 
Looks like I'm not going to wean myself off seasonal spuds for a while - I bought another bag of "wonky" small ones today ...
Blander fare than usual - 3 or 4 day old stew - just boiled spuds, carrots, sprouts, canned beans, mushrooms, canned tomatoes, canned lentil soup - topped up today with more mushrooms, cavalo nero kale and frozen peas.
All served up with yeast flakes, tahini, cranberry sauce, Dijon mustard and Costieres de Nimes ...
 
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