(Risotto with peas & peppers - Our recipes)

Time: preparation: 30 minutes ........ cooking: 30 minutes 500 g (1 lb 2 oz) rice for risotto 12 tablespoons extra virgin olive oil 450 g (1 lb) frozen peas 1 leek 2 little young onions 1 yellow and 1 red sweet peppers Bunch of fresh parsley 2 teaspoons dried bay leaf 350 ml (12 fl oz - 1 1/2 C) dry white wine About 1,5 l (50 fl oz - 6 3/4 C) vegetable     stock Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Steam peas for about 10 minutes. Press them through a sieve (or you could use a mouli legumes). Put them aside and prepare the other ingredients for the recipe.
Prepare the vegetable stock, following the instructions on the package. Store it boiling while you're cooking your risotto.
Peel leeks and onions and wash them, wash parsley, prepare peppers (take off their seeds and wash); chop finely all these vegetables. Put them in a large and deep saucepan with the oil, bay leaf and rice. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add puréed peas and 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Switch off the gas, sprinkle with grated Parmesan cheese, if you like, and serve.

What's the right wine?
Our suggestion is: Salice Salentino Rosato (vin rosé from Apulia - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".