Risotto with corn and peas
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This Lenten, aromatic Italian dish is perfect for lunch or dinner. It is not necessary to serve meat or fish with it - it is already self-sufficient!
I like risotto because it’s quite simple to prepare, but you can add whatever you want to the rice. Be it meat, seafood, vegetables or even sweet fruits. Of course, in the latter case it will be more of a dessert, although children are usually delighted. As a result, an ordinary “boring” side dish can be presented as an original tasty dish, and in some cases even as a festive one.
Risotto with corn and peas may well be positioned as a dish for every day. My kids have a positive attitude towards such additives, which is why the little picky kids hold the dish in high esteem. To prepare it, you can stock up on ordinary simple products and add a couple of jars of canned peas and corn. And if you have these products in your freezer in frozen, not canned form, you can add them too.
Ингредиенты
Rice for risotto - 150 g
Canned peas - 150 g
Canned corn - 150 g
Onions - 1 pc.
Garlic - 1-2 cloves
Celery - 1 stalk
Salt - 1 tsp.
Spices and herbs - 1 tsp.
Vegetable oil - 2 tbsp.
Broth - 300 ml
Рецепт
1. Finely chop the garlic, after peeling it. The onion also needs to be peeled and finely chopped.
2. Add the prepared vegetables to the frying oil heated in a frying pan. Finely chop the celery stalk. However, if you are not delighted with its specific taste and aroma, then you can add it symbolically - just a little.
3. Sauté the vegetables over low heat for literally 3 minutes, then add the risotto rice to the pan. This could be, for example, arborio or regular long-grain, medium-grain. Stir and simmer with vegetables for 3-4 minutes.
4. Pour in 1/3 of the total amount of broth - you can take vegetable or chicken. Stir and allow the broth to be absorbed, the grains of rice will slightly increase in size.
5. After 7-10 minutes, pour out the remaining broth, add canned peas, corn, salt, spices (ground saffron is a must, ground fenugreek), as well as dried herbs - thyme, into a frying pan (saucepan).
6. Stir and simmer under the lid until the broth is almost completely evaporated (absorbed). If you see that the broth has already been absorbed, but the rice is not ready yet, then pour in more.
7. Serve risotto with corn and peas warm; before serving, you can garnish with fresh herbs and sprinkle with ground Parmesan.
8. Bon appetit!