Ingredients :
- 175 g Carnaroli Rice
- 60 g Butter
- 1 Small Onion, peeled and finely chopped
- 75 ml Dry White Wine
- 550 ml Vegetable Stock (made with Marigold Swiss vegetable bouillon powder)
- 1 Tablespoon Fresh Sage, chopped
- 110 g Fine Trimmed Green Beans, chopped into 1cm pieces
- 110 g Asparagus, chopped into 1cm pieces with the thick base ends discarded
- 1 Bunch Spring Onions, trimmed and chopped
- 2 Tablespoons Pecorino Romano cheese, freshly grated
- 1 Bunch Fresh Chives, snipped into small pieces
- Salt & Pepper
Method :
- Preheat Oven to 180 and place the baking dish in the oven to warm through.
- Begin by melting the butter in a medium saucepan, then add the onion and let it cook over a gentle heat for 5-7 minutes or until the onion is soft and golden.
- Add the rice to the saucepan, stirring it around to get a good coating of butter (it will look like there"s not nearly enough rice at this stage, but it swells up during the cooking)
- Add the white wine and vegetable stock.
- Add the chopped sage, half a teaspoon of salt and some freshly milled black pepper and bring it up to simmering point
- Transfer the whole lot from the pan to the warmed dish and stir once.
- Place it on the centre shelf of the oven (without covering) to cook for EXACTLY 20 minutes
- After the 20 minutes are up, remove the risotto from the oven and gently stir in the broad beans, asparagus and spring onions along with the 2 tablespoons of Pecorino cheese, turning the rice grains over.
- Cook the risotto for a further 15 minutes, then remove the dish from the oven, stir in the chives.
- Serve promptly with extra grated Pecorino
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