PEA RISOTTO
120g Arborio rice, 1/4 onion, diced, 10g butter, 500ml chicken stock, 175g frozen peas, 75g crème fraiche 10g grated parmesan Salt & pepper
Serves: 2/3 as an accompaniment.
Source: Club Chef
METHOD
Melt butter in a small pan, add onion and saute for 5 mins without colouring too much. Add rice and turn in butter, add stock and simmer 20 mins, until rice is tender and in a thick broth. Cook frozen peas, return to pan, add crème fraiche and allow to coat peas. Blend peas to a smooth puree. When rice is cooked add peas, stir and season. Serve as an accompaniment.