Monday, June 28, 2010
PEAS AND RICE
This warm weather really does call for a different style of eating - barbecues are perfect, as are salads. This soup/risotto also hits the spot, it doesn't call for standing over the stove stirring (no hardship in the winter, but just too hot at the moment) but feels more of a meal than a bowl of soup.
Risi e bisi (from Nigella Summer) is the basis for this dish, I had intended on using the bunch of peas that came in this week's vegetable box - but (confession time) they didn't last until dinner, actually they didn't last an hour, I ate them all while planning what to cook with them!!!!!! But I have to say they were delicious, I don't regret a single pod ;-)
I turned to the ever ready frozen peas (the friend of every cook) and even the veg phobic one enjoyed this. I did blitz the peas before adding the rice, so the texture suited him - the taste would have to please anyone, it was sweet, savoury and really, really fresh.
This is my version:
Pea and Rice Soup
3/4 litre hot chicken stock
200g frozen peas
1 tbsp butter
2 tbsp grated parmesan cheese + the cheese rind (if you have one handy)*
1 tbsp olive oil
1 tbsp chopped mint
110g risotto rice (best quality you can get)
Gently fry the shallot in the butter and oil until soft and translucent.
Add the peas and mint and stir in the buttery oil for a few minutes.
Add some of the stock and blitz this mixture until smooth.
Add the rice and coat in the pea mixture.
Add the stock and the cheese rind (if available).
Simmer for about 15 minutes or until the rice is cooked.
Pour into bowls and sprinkle over the grated parmesan cheese.
Serve and enjoy.
*I always save my parmesan rinds, and keep them in the freezer to use in soups and risottos.