Thursday, July 8, 2010
Recipe: Green Pea Risotto with Roasted Tomatoes
Hoorah! My camera has finally been fixed! I have put up a photo of the carrot and red lentil soup now, and now i can post up far more recipes this month. Yesterday i was really in the mood for a risotto, but my dad said "i fancy something a bit more summery, a bit more healthy". So i thought i'd have a go at a nice fresh summery risotto, using herby and zesty flavours. The sweet tomatoes accompany the dish very well, and i think the colours in this dish looks great.
Green pea risotto with roasted tomatoes (serves 4) £1.63 per portion
For the risotto
2 tbsp extra virgin olive oil
Knob of butter
1 large white onion, chopped finely
2 cloves garlic crushed
250g risotto rice
200ml white wine
700-800ml vegetable stock
3 tbsp chopped fresh basil
Large handful fresh mint, chopped
300g frozen peas
Zest of 1 lemon
Salt and pepper to taste
Goats cheese or parmesan shavings for garnish
For the tomatoes
4 large tomatoes, sliced horizontally
Sprinkling of salt, pepper and sugar
Sprinkling of dried basil
Drizzle extra virgin olive oil
1. Heat the oven to 160C. Place the halved tomatoes cut side up with the other ingredients on top, and put in the oven. Keep an eye on them whilst you are making the risotto, they take around 20-30 minutes.
2. Sautee the onion and garlic in the olive oil and butter for 5 minutes, or until soft. Add risotto rice, and stir to coat for about 1 minute.
3. Add white wine and cook for a further 4 minutes. Gradually add the stock and continuously stir for 10-15 minutes, or until the risotto is thick and the rice is “al dente”.
4. Meanwhile, put half the peas into a bowl and pour some boiling water over them (just until they go soft). Drain and then puree until fairly smooth in a food processor/blender. Set aside.
5. About 5 minutes to the end of the cooking time, add the pureed peas, the other frozen peas, lemon zest and chopped fresh herbs, and stir in.
6. Once risotto is ready, serve with the hot roasted tomatoes on top, and some sprinkled goats cheese or parmesan for garnish.