Creamy Pea & Mint Risotto with Brie
Ingredients
- 1.2 litre (2pints) vegetable stock
- 50 g (2 oz) butter
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 300 g (10 oz) arborio rice
- 150 ml (1/4 pint) dry white wine
- 350 g (11 1/2 oz) fresh frozen shelled peas
- 1/2 bunch fresh mint leaves, torn
- 50 g (2oz) brie diced
- salt and black pepper
- freshly grated non dairy parmesan cheese, to serve
Preparation
Freshly grated non dairy Parmesan cheese, to serve
Method: Put the stock in a saucepan and bring to a very gentle simmer
Meanwhile, non dairy butter in a saucepan, add the onion, garlic and salt and black pepper and cook over a low heat, stirring occasionally, for 10 minuets until the onion is softened but not browned, add the rice and cook, stirring, for 1 minuets until all grains are glossy. Stir in the wine, bring to the boil and continue to for 1-2 minuets until absorbed. Stir in the peas
Stir about 150 ml (1/4 pint)of the stock into the rice. Cook over a medium heat, stirring constantly, until until absorbed. Continue to add the stock, a little at a time, cook, stirring constantly, for about 20 minuets until rice is al dented and the stock has all been absorbed
Remove The pan from the heat. Stir in the mint and Brie, cover and leave to stand for 5 minuets until the cheese has melted. Serve with grated non dairy Parmesan