Creamy pea & mint risotto with Brie

Ingredients:

.2 litre (2pints) vegetable stock

50 g (2 oz) butter

1 large onion, finely chopped

2 garlic cloves, crushed

300 g (10 oz) arborio rice

150 ml (1/4 pint) dry white wine

350 g (11 ½ oz) fresh frozen shelled peas

½ bunch fresh mint leaves, torn

50 g (2oz) Brie diced

Salt and black pepper

Freshly grated Parmesan cheese, to serve

Method:

Put the stock in a saucepan and bring to a very gentle simmer.

Meanwhile, non dairy butter in a saucepan, add the onion, garlic and salt and black pepper and cook over a low heat, stirring occasionally, for 10 minuets until the onion is softened but not browned, add the rice and cook, stirring, for 1 minuets until all grains are glossy. Stir in the wine, bring to the boil and continue to for 1-2 minuets until absorbed. Stir in the peas.

Stir about 150 ml (1/4 pint)of the stock into the rice. Cook over a medium heat, stirring constantly, until until absorbed. Continue to add the stock, a little at a time, cook, stirring constantly, for about 20 minuets until rice is al dented and the stock has all been absorbed.

Remove The pan from the heat. Stir in the mint and Brie, cover and leave to stand for 5 minuets until the cheese has melted. Serve with grated non dairy Parmesan.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s