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Cooking with Lounge | Green pea and bell-pepper risotto

Cooking with Lounge | Green pea and bell-pepper risotto
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First Published: Sun, Sep 05 2010. 06 26 PM IST
Updated: Sun, Sep 05 2010. 06 26 PM IST
Green pea and bell-pepper risotto
Ingredients
For the vegetable stock
1 medium onion, diced
1 small carrot, diced
1 leek, diced
1 piece of celery, diced
3-4 bay leaves
2-3 parsley stems
300ml water (to boil)
1tsp black pepper powder
Salt to taste
For the risotto
1 tbsp extra virgin olive oil
1 tbsp onion, chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1/4 cup of frozen green peas
1 espresso cup of risotto
30ml dry white wine
1 tbsp blanched spinach purée
1 tbsp butter
1 tbsp grated Parmesan cheese
5-10 pine nuts, roasted (for garnish)
Salt and pepper to taste
Method
Boil the vegetables for about 40 minutes in salt water, till tender. Strain and keep aside.
Sauté the onions in olive oil and add the rice and wine. Let the wine evaporate. Gradually add the vegetable stock. Keep stirring and cook for about 20 minutes till translucent.
In the meantime, sauté the vegetables for risotto separately and set aside half of the vegetables for garnish.
Mix the remaining vegetables and spinach purée with the rice. Take off from the fire. Mix in the butter and Parmesan. Cover for 2 minutes with a kitchen towel. Garnish with the remaining vegetables, toasted pine nuts and parsley and serve.
A meal for two at ChaoBella costs Rs3,000 inclusive of taxes and soft drinks. For reservations, dial 011-46462000.
Crowne Plaza Today, Plot No. 1, Community Centre, Okhla Phase-l, New Delhi.
varuni.k@livemint.com
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First Published: Sun, Sep 05 2010. 06 26 PM IST