How to Make Pea Risotto скачать в хорошем качестве

How to Make Pea Risotto

Learn how to make the best pea risotto! This risotto recipe is creamy, rich, comforting and very flavorful. If you thought making risotto is complicated, think again, with this recipe you master any risotto, not only pea risotto. Full printable recipe + tips: https://www.thecookingfoodie.com/reci... Visit my online shop: https://bit.ly/TCFShop and browse my baking supplies and kitchen tools for all of your baking needs. *Every purchase you make supports my content creation. More recipes: Mushroom risotto:    • How to Make Mushroom Risotto | Best Mushro...   Salmon with Lemon Butter Sauce:    • Salmon with Lemon Butter Sauce Recipe   Roasted Chicken and Potatoes:    • One Pan Roasted Chicken and Potatoes Recipe   Shrimp Cakes:    • Shrimp Cakes Recipe | How to Make Shrimp C...   FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ 4-5 servings Ingredients: 1½ cups (300g) Risotto rice 2½ cups (340g) Peas, frozen 2 tablespoon Olive oil 3-4 tablespoons Butter, divided 2 Shallots, finely chopped 3 Garlic cloves, crushed 1/2 cup (120ml) White wine 7-8 cups (16.1.8L) Vegetable stock Salt to taste Pepper to taste 2oz (60g) Parmesan cheese Directions: 1. Heat the stock over low heat. 2. Blanch the peas in a large pot of boiling stock or water for about 2-3 minutes. Transfer a bowl with ice water for 5 minutes. Keep 1/2 cup of the peas for later. To the remaining peas add 1/2 cup of stock and puree the peas in a food processor or with a hand blender. Set the pea paste aside. 3. In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Add the shallots and sauté for 5-6 minutes. Add the garlic and sauté for 1 minute more. 4. Add the rice and cook, over low heat, until the rice is hot and coated with oil, about 1-2 minutes. 5. Pour in white wine and simmer over low heat, stirring constantly until the liquid has absorbed and the alcohol has evaporated. 6. Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding hot stock, 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. 7. When rice is almost fully cooked, about 15-20 minutes, add pea puree and cook, adding stock as needed until the rice is al dente. Turn the heat off, add parmesan cheese, butter, reserved peas and stir until the cheese is melted. If needed add more stock. 8. Serve immediately If you like my videos, please subscribe to my channel for new cooking videos: https://www.youtube.com/c/thecookingf...