Pea & vermouth grain 'risotto

Name: Pea & vermouth grain 'risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps Marigold Swiss vegetable bouillon powder; 3 pouches pasta wheat (see tip); 85 grams unsalted butter; 1 shallot, finely chopped; 1 garlic clove, crushed, peeled and finely chopped; 1 celery stick, finely diced; 75 milliliters dry white vermouth (such as Martini); 200 grams frozen pea; 4 Tbsps finely grated parmesan; 1 small handful a of fresh parsley, chopped

The recipe Pea & vermouth grain 'risotto can be made in about 40 minutes. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. This side dish has 173 calories, 4g of protein, and 13g of fat per serving. It is a very reasonably priced recipe for fans of Mediterranean food. Head to the store and pick up parsley, pasta wheat, celery stick, and a few other things to make it today.

Instructions

Bring 1 litre/1 pints water and the bouillon powder to the boil in a large saucepan.

Ingredients you will need

Bouillon Powder

Water

Equipment you will use

Sauce Pan

Add the pouches of wheat grain, tamping them down into the liquid with a wooden spoon. Cover the pan and boil over a medium heat for 18 minutes.

Ingredients you will need

Wheat

Equipment you will use

Wooden Spoon

Frying Pan

Meanwhile, melt 50g/2oz of the butter in a medium-sized frying pan over a low-medium heat. Tip in the shallot, garlic and celery, and gently fry for about 5 minutes, stirring occasionally, until the vegetables have softened a little but haven't coloured.

Ingredients you will need

Vegetable

Shallot

Butter

Celery

Garlic

Equipment you will use

Frying Pan

Pour in the vermouth, turn up the heat and bubble until it has almost disappeared. Set the pan aside.

Ingredients you will need

Vermouth

Equipment you will use

Frying Pan

Remove the pouches of wheat grain with a pair of tongs and leave them to drain. Tip the peas into the stock remaining in the saucepan and simmer them for 2 minutes or until hot.

Ingredients you will need

Wheat

Stock

Peas

Equipment you will use

Sauce Pan

Tongs

Drain off the stock, reserving it, and leave the peas in the pan.

Ingredients you will need

Stock

Peas

Equipment you will use

Frying Pan

Cut open the pouches and tip the wheat grain into the peas, then scrape in the contents of the frying pan.

Ingredients you will need

Wheat

Peas

Equipment you will use

Frying Pan

Add the parmesan, parsley and the remaining butter, and season with plenty of black pepper it's unlikely youll need more salt. Return the saucepan to a low heat and stir thoroughly until the cheese has melted and the 'risotto' is a loose, creamy mass, adding a spoonful or two of the reserved stock if required.

Ingredients you will need

Black Pepper

Parmesan

Parsley

Butter

Cheese

Stock

Salt

Equipment you will use

Sauce Pan

Serve immediately.

Equipment

Ingredients

Servings:

2Tbsps

Marigold Swiss vegetable bouillon powder 3pouches

pasta wheat (see tip)85grams

unsalted butter 1

shallot, finely chopped 1

garlic clove, crushed, peeled and finely chopped 1

celery stick, finely diced 75milliliters

dry white vermouth (such as Martini)200grams

frozen pea 4Tbsps

finely grated parmesan 1small handful

a of fresh parsley, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Risotto works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casaloste Chianti Classico Riserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.