Rice and risotto dishes to cook quicky and easily.
What you need
- [ ] 1 onion finely chopped
- [ ] 250g Traditional Arborio risotto rice
- [ ] 75ml prepared good quality pesto sauce
- [ ] 50g fresh tarragon - leaves only
- [ ] 150g tender stem broccoli
- [ ] 100g defrosted peas
- [ ] 1 medium size courgette cut into 1cm slices
- [ ] 1 tb olive oil
- [ ] 1 vegetable stock cube (prepared into 800ml prepared stock)
- [ ] 40g unsalted butter
Proposed by: Paul Gayler
How to prepare:
Heat the olive oil in a heavy based pan, add the onion and cook for 2-3 minutes until softened.
Add the rice and stir until the grains are coated in the oil, about one minute.
Heat the stock to boiling, then add a ladle of stock to the rice and simmer until all the liquid has evaporated. Continue adding stock a little at a time until all the stock is used and the rice is cooked and creamy, but still with a slight bite (al dente).
Cook the tender stem broccoli in a pan of boiling water for 3 – 4 minutes or until just cooked, then drain well.
Take the broccoli, remove the base stems leaving the florets intact.
Place the broccoli bases in a blender with the pesto sauce and blitz until smooth.
Cook the courgettes in little olive oil until tender.
When the rice is cooked, remove from the heat, and let stand for one minute before beating in the butter. Add the broccoli and pesto mix, along with the peas, and season to taste.
Transfer to serving dishes, and top with the reheated broccoli florets, courgettes, fresh tarragon and serve.