Tuesday, January 30, 2007

Green Peas Rizotto with Beef

Green Peas Rizotto with beef

I love risotto once in awhile to break monotonous boiled rice. To incorporate some veggie, I added green peas for the sake of taking some fibers! Could be served with risotto alone, but here I added slices of grilled beef.

2 cups Arborio rice
3 cups chicken stock
1 glass white wine
1 onion (finely chopped)
1 clove garlic (finely chopped)
2 Tablespoons olive oil
1 cup grated cheese
1 cup green peas
2 Tablespoons butter
Freshly ground pepper


Boil stock in a pan. Meantime, sauté garlic and onion in olive oil until completely wilted and translucent. Add rice and mix thoroughly until rice is slightly fried. Add ½ cup white wine while stirring constantly until almost all the liquid has been absorbed by the rice. Add the remaining wine and continue stirring. When all the liquid has been absorbed, add 1 cup of boiling stock while stirring constantly. Continue adding water 1 cup at a time until almost all the liquid has been absorbed or until rice is done. Add green peas during the last addition of stock; whilst stirring constantly. Stir in cheese and butter lastly. Season with freshly ground pepper.
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