ROSE­MARY SHRAGER’S PEA, FETA AND BROWN BUT­TER RISOTTO

Closer (UK) - - Food & Drink -

STEP 1 Place a pan over a gen­tle heat and add the but­ter. Heat un­til the but­ter starts to brown. Pour into a bowl and set aside. STEP 2 Add the oil, shal­lots and gar­lic to the pan. Cook over a low heat for 5 mins. Turn up the heat, add the rice and coat it in the oil. Pour in the wine and sim­mer un­til the liq­uid has evap­o­rated. Now warm the stock in a sep­a­rate pan and let it sim­mer. STEP 3 Add the stock to the rice, one la­dle at a time, re­serv­ing a ladle­ful to fin­ish. Stir and cook for 25 mins. STEP 4 Add the re­served stock and the peas. Cook for 4 mins. Stir in most of the brown but­ter and all the Parme­san. STEP 5 Fin­ish with the lemon juice, herbs, feta and most of the rocket. Sea­son with salt and pep­per and driz­zle with the re­main­ing brown but­ter. Gar­nish with the rest of the rocket. Recipe from Rose­mary Shrager’s Cook­ery Course (£20 hard­back, BBC books)

694 CALS 45.4G 5.2G FAT SUGAR 5G SALT PER SERV­ING

● Celeb chef Rose­mary says, “Chefs love brown but­ter for its rich, nutty flavour – the posh name is ‘beurre noisette’. It re­ally does add a nice touch to this risotto.”

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