Fruity Pea Risotto
A fruity pea risotto is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 80 g Butter
- 250 g Arborio rice
- 1 tsp curry powder
- 1 pinch ginger powder
- 125 ml dry white wine
- 750 ml vegetable broth
- Salt
- black pepper (freshly ground)
- 200 g freshly peeled young peas (or frozen peas)
- 200 g fresh pineapple chunks
- 75 g Parmesan
Instructions
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1.
Peel the onion, finely dice it and sauté in 30 g butter until translucent. Add the rice and cook until glossy, then stir in curry and ginger powders and let them toast briefly. Mix wine with broth. Deglaze the rice with about one-third of the wine-broth mixture, bring to a boil, season with salt and pepper, and simmer on low heat while stirring occasionally for about 15 minutes, adding more wine-broth mixture as needed until all liquid is absorbed.
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2.
Add the peas and pineapple and cook for another 5–10 minutes until done.
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3.
Grate the parmesan finely. Stir in the remaining butter and parmesan, plate immediately and serve.
