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RISOTTO
WITH PEAS AND MINT RECIPE
This recipe
will teach you how to make Risotto with Peas and Mint. It
is a quick and easy recipe to make. This is a great risotto
to make and have with a big stir fried vegetables. The flavour
of the stock, onion, garlic, rice, wine, peas, mint and then
topped with parmesan cheese gives the Risotto with Peas and
Mint a really sensational taste.
Risotto
with Peas and Mint Ingredients
2 tsp olive oil
450g arborio rice
1 cup dry white wine
30g grated parmesan
1 onion finely chopped
2 cloves garlic crushed
1.5 litres chicken stock
salt and pepper to taste
1/2 cup mint leaves finely chopped
2 cups peas steamed until just tender
Risotto
with Peas and Mint Method
In a large saucepan bring the
chicken stock to the simmer. Heat the olive oil in a large
saucepan and add the onion then cover and cook for 5 minutes
but do not let it go brown then add the garlic and cook for
1 minute. Add the rice and stir to coat with the onion mixture
then increase the heat and add the wine and stir until the
liquid has absorbed then add 1 cup of the simmering stock
and stir over medium heat until the stock is absorbed. Add
the remaining stock half a cup at a time making sure to stir
constantly allowing each addition to be absorbed before adding
the next half a cup keep cooking until the rice is just tender.
Stir through the peas and mint and season to taste. Serve
the Risotto with Peas and Mint in shallow bowls topped with
grated parmesan cheese.
Enjoy your freshly made Risotto
with Peas and Mint!
RED
CAPSICUM SALAD RECIPE
This
recipe will teach you how to make Red Capsicum Salad. It is
a quick and easy recipe to make.
This is a good salad to have with toasted lavish
bread, humus and rocket leaves. The taste and colour of the
Red Capsicum Salad are fantastic. My children were not sure
of it when I first served it up they just kept looking at
it, but when they tasted it they really liked it.
Red Capsicum Salad Ingredients
1
Tbs olive oil
1
cup hummus
2 pieces lavash bread
2
tsp balsamic vinegar
40g baby rocket leaves
salt
and pepper to taste
2
red capsicums seeded and quartered
Red Capsicum
Salad Method
Place
the capsicum under a preheated grill and roast until the skin
is blackened then place in a paper bag and seal it and let
it cool. When the capsicum has cooled peel away the skin and
slice the capsicum flesh. Combine the capsicum with the olive
oil and the balsamic vinegar and mix well then season with
salt and pepper. Lightly coat the lavish bread with cooking
spray and cook on both sides under a hot grill until crisp
then break into pieces. Place a mound of hummus on individual
serving plates and top with some capsicum and rocket leaves.
Serve the Red Capsicum Salad with grilled lavash bread.
Enjoy your freshly
made Red Capsicum Salad!
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