Green Pea Risotto with Parmesan Crisps. Perfect risotto with crispy parmesan chips. Whats not to love
This is a vegetarian delight………………. I will tell you now, my pet hate is a person that says they are Vegetarian but eats chicken and fish are they vegetables?
Pea Risotto is a vegetarian delight
My Nana lived next door to us when I was young. Our yards ran alongside each other with no fences between. There were chickens at the end of her yard and these effected my sisters in different ways. My youngest sister spent most of her spare time trying to train her favourite chickens to do tricks like…. jumping through hoops, eating out of her hand etc..she was convinced they loved her…
At times there were the odd extra rooster that needed to be dispatched . This was Dads job. Unfortunately on one occasion my older sister was witness to the massacre. After this she became vegetarian , refusing to eat chicken or lamb or sausages , our staple diet. No matter how she was coaxed (this could include staying at the table for lengthy periods when everyone else had left- not her choice), she refused to let a morsel pass her lips, eyeing Dad like he was a poacher breaching the fence at a game reserve.
Truth is we all have a bit of vegetarian in us. I also had a brief fling with Vegetarianism however, I found it hard to stick to my principles in a commercial kitchen . Are Vegetarians a predictable breed ? Some swing between the natural carnivore and a love of something fresh and crunchy………like Ruby..our swinging veggie dog….
This lovely green risotto could be overlooked as a simple vegetarian option, but believe me the fresh sweet peas just love parmesan and butter…… Risotto takes about 20 minutes to make. Do not be tempted to turn the heat to high or add too many cups of rice, by doubling the amount ( unless you have an army for dinner). This will make enough for about 4 people with a salad . By the way you can add crispy pancetta if you feel this isn’t indulgent enough…………..or you don’t feel like being vegetarian today.
- 1.5 litres chicken stock
- 150 gm Parmesan cheese (freshly grated parmesan )
- 200 gm peas (frozen baby peas are perfect 1 cup)
- 500 ml chicken stock extra
- 400 gm carnaroli risotto rice (don't be tempted to use supermarket aborio risotto rice)
- 50 gm butter
- 60 ml olive oil 3 tablespoons
- 1 onion diced
- 125 ml white wine any type
- 150 gm Parmesan cheese (fine grated grana padano 1 cup)
- 20 gm flour 1 Tablespoon
- 2 tablespoons parsley chopped
- 2 tablespoons grated parmesan finely grated
- 150 gm parmesan
(don't be tempted to use supermarket aborio risotto rice)