| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Pancetta or bacon |
| 75 |
g |
Parmesan; grated |
| 1 |
ts |
Chopped garlic |
| 200 |
g |
Peas; blanched |
| 3 |
|
Courgettes; blanched (3 to 4) |
| 1 |
|
Onion |
| 2 |
l |
Stock |
| 450 |
g |
Arborio rice |
| 100 |
g |
Butter |
|
|
Olive oil |
| 4 |
tb |
Flat leaf parsley; chopped |
INSTRUCTIONS
Melt the butter and some oil in a hot pan, add the pancetta and stir.
Add the garlic and onion and cook for 5-6 minutes until soft. Pour the rice
into the pan and stir until the grains are translucent and coated with the
butter mixture.
Pour in a ladleful of stock. Allow this to be fully absorbed before adding
any more. Keep the pan at a light boil for about 20 minutes, constantly
adding the liquid as you go.
Add the peas and courgettes to the rice and stir. Add a further 2 ladlesful
of stock, stirring constantly. Season with black pepper and cook until most
of the liquid is absorbed. The rice should have a slightly nutty texture.
Add the parmesan and stir, then stir in 2 knobs of butter. Season to taste
and serve garnished with parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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