Vida Nell
1 Cup frozen peas
30 g Butter
¼ (60ml) olive oil
60g pancetta, chopped
1 medium leek, chopped1 clove garlic, crushed
1 medium carrot, chopped
1 medium parsnip, chopped
1 stalk celery, chopped
2 cups (400g) arborio rice
1.25 litres (5 cups) chicken stock
1 cup (250ml) dry white wine
2 tablespoons chopped fresh parsley
Boil, steam or microwave peas until just tender; drain.
Heat butter and oil in pan, add pancetta, leek and garlic, cook, stirring, until leek is soft.
Add carrot, parsnip and celery, cook 5 minutes.
Add rice and stir until combined.
Combine stock and wine in another pan, bring to boil. Keep hot.
Stir 2/3 cup (160ml) hot stock mixture into rice, cook, stirring, over low heat until liquid is absorbed.
Continue adding stock mixture very gradually, stirring until absorbed before each addition.
Total cooking time should be about 35 minutes.
Stir in peas and parsley.
Serves 4 – 6
1 Cup frozen peas
30 g Butter
¼ (60ml) olive oil
60g pancetta, chopped
1 medium leek, chopped1 clove garlic, crushed
1 medium carrot, chopped
1 medium parsnip, chopped
1 stalk celery, chopped
2 cups (400g) arborio rice
1.25 litres (5 cups) chicken stock
1 cup (250ml) dry white wine
2 tablespoons chopped fresh parsley
Boil, steam or microwave peas until just tender; drain.
Heat butter and oil in pan, add pancetta, leek and garlic, cook, stirring, until leek is soft.
Add carrot, parsnip and celery, cook 5 minutes.
Add rice and stir until combined.
Combine stock and wine in another pan, bring to boil. Keep hot.
Stir 2/3 cup (160ml) hot stock mixture into rice, cook, stirring, over low heat until liquid is absorbed.
Continue adding stock mixture very gradually, stirring until absorbed before each addition.
Total cooking time should be about 35 minutes.
Stir in peas and parsley.
Serves 4 – 6
30 g Butter
¼ (60ml) olive oil
60g pancetta, chopped
1 medium leek, chopped1 clove garlic, crushed
1 medium carrot, chopped
1 medium parsnip, chopped
1 stalk celery, chopped
2 cups (400g) arborio rice
1.25 litres (5 cups) chicken stock
1 cup (250ml) dry white wine
2 tablespoons chopped fresh parsley
Boil, steam or microwave peas until just tender; drain.
Heat butter and oil in pan, add pancetta, leek and garlic, cook, stirring, until leek is soft.
Add carrot, parsnip and celery, cook 5 minutes.
Add rice and stir until combined.
Combine stock and wine in another pan, bring to boil. Keep hot.
Stir 2/3 cup (160ml) hot stock mixture into rice, cook, stirring, over low heat until liquid is absorbed.
Continue adding stock mixture very gradually, stirring until absorbed before each addition.
Total cooking time should be about 35 minutes.
Stir in peas and parsley.
Serves 4 – 6
