Pea and goats' cheese risotto - Revision history

George2 at 12:03, 27 July 2019

2019-07-27T12:03:54Z

George2 at 12:03, 27 July 2019

2019-07-27T12:03:06Z

George2 at 12:02, 27 July 2019

2019-07-27T12:02:33Z

George2 at 12:02, 27 July 2019

2019-07-27T12:02:12Z

George2 at 12:00, 27 July 2019

2019-07-27T12:00:32Z

George2 at 12:00, 27 July 2019

2019-07-27T12:00:13Z

George2: Created page with "Ingredients 1 litre vegetable stock (made with a stock cube) 50g/1¾oz butter 1 onion, finely diced 300g/10oz risotto rice 200g/7oz frozen peas, defrosted..."

2019-07-27T11:57:55Z

Created page with "Ingredients 1 litre vegetable stock (made with a stock cube) 50g/1¾oz butter 1 onion, finely diced 300g/10oz risotto rice 200g/7oz frozen peas, defrosted..."

New page

Ingredients

1 litre vegetable stock (made with a stock cube)
50g/1¾oz butter
1 onion, finely diced
300g/10oz risotto rice
200g/7oz frozen peas, defrosted
125g/4½oz soft goats’ cheese
salt and black pepper

@@ Line 8: / Line 8: @@
 *125g/4½oz soft goats’ cheese
 *salt and black pepper
 '''Method'''

@@ Line 13: / Line 13: @@
 #Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto.
 #Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges.
 #Pour in a ladleful of stock and stir to mix into the rice. Reduce the heat slightly to medium. Once the stock is absorbed add another ladleful and repeat, waiting for the stock to absorb before adding more. Stir continuously.
 #Once three quarters of the stock has been incorporated, taste and check the rice. It should be soft but retaining a slight bite. Continue to add the remaining stock if it’s not quite cooked. Once ready, stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through. Taste and adjust the seasoning as necessary.
 #Just before serving, dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top.

← Older revision		Revision as of 12:02, 27 July 2019
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	#Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto.		#Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto.
−
	#Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges.		#Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges.

← Older revision		Revision as of 12:02, 27 July 2019
Line 8:		Line 8:
	*125g/4½oz soft goats’ cheese		*125g/4½oz soft goats’ cheese
	*salt and black pepper		*salt and black pepper
		+
		+	'''Method'''
		+
		+	#Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto.
		+
		+	#Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges.
		+
		+	#Pour in a ladleful of stock and stir to mix into the rice. Reduce the heat slightly to medium. Once the stock is absorbed add another ladleful and repeat, waiting for the stock to absorb before adding more. Stir continuously.
		+
		+	#Once three quarters of the stock has been incorporated, taste and check the rice. It should be soft but retaining a slight bite. Continue to add the remaining stock if it’s not quite cooked. Once ready, stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through. Taste and adjust the seasoning as necessary.
		+
		+	#Just before serving, dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top.

← Older revision		Revision as of 12:00, 27 July 2019
Line 1:		Line 1:
−	Ingredients	+	'''Ingredients'''

	*1 litre vegetable stock (made with a stock cube)		*1 litre vegetable stock (made with a stock cube)

@@ Line 1: / Line 1: @@
 Ingredients
-litre vegetable stock (made with a stock cube)
+*1 litre vegetable stock (made with a stock cube)
-g/1¾oz butter
+*50g/1¾oz butter
-onion, finely diced
+*1 onion, finely diced
-g/10oz risotto rice
+*300g/10oz risotto rice
-g/7oz frozen peas, defrosted
+*200g/7oz frozen peas, defrosted
-g/4½oz soft goats’ cheese
+*125g/4½oz soft goats’ cheese
-    salt and black pepper
+*salt and black pepper