Sweet Pea & Lemon Risotto
METHOD
Warm stock in a large saucepan
Warm butter and extra virgin olive oil in another large sauce pan
Add in diced onion, garlic and cook gently with olive oil and butter until soft and translucent.
Once cooked keep heat low and add rice, stir gently with onion and garlic until rice is also translucent
Add chilli flakes ,lemon zest ,saffron.
Whilst stirring (which helps release the starch which makes risotto creamy) add a ladleful of stock to the rice mixture.
Once the 1st ladle is absorbed by the rice ,add another until absorbed and continue this process until all the stock has finished. Add cubed Marinated or Firm Style Tofu to heat through.
At this stage the rice should be cooked but a little firm to the bite and reasonably dry.
Add the cream, parmesan ,peas and red peppers.
The addition of the cream will make the Risotto silky again.
Serve in a bowl and sprinkle chopped mint and parmesan.
And drizzle with Extra virgin olive oil
Ingredients
Serves 4 – 6
2 TBSP extra virgin olive
2 TBSP Unsalted butter
¼ cup Chopped mint
¼ cup Diced red pepper
1 cup Fresh peas ( frozen thawed is ok if that is all you can get )
2 cups Arborio or Carnaroli Rice
1 tsp Chill flakes
½ tsp Saffron
Zest of 1 lemon
¼ cup Fresh cream
1 brown Onion diced
3 cloves Garlic crushed and diced
5 cups Vegetable stock
¼ cup Parmessan cheese grated
Sea salt to taste
250g BEAN SUPREME Marinated or Firm Style Tofu, cubed