HomeFood & drinkRisotto primavera with macadamias

Risotto primavera with macadamias

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients (for 4-6 people) :

    3 pints boiling chicken stock
    2 bunches thin asparagus, trimmed of woody ends and cut in 2.5cm (1 inch) lengths
    300g young peas in pods, shelled or 200g frozen baby peas
    2 tablespoons macadamia nut oil / olive oil
    60g unsalted butter
    250g button mushrooms, finely sliced
    1 medium onion, finely chopped
    1 clove garlic, finely chopped
    350g arborio rice
    75g roasted macadamia halves
    6-8 sun dried tomatoes, thinly sliced
    Salt and freshly cracked pepper
    Freshly grated parmesan, for serving


1. Bring chicken stock to the boil. Throw in the asparagus pieces and peas and cook for 2-3 minutes. Strain and return the stock to the saucepan. Reserve vegetables. Bring stock back to simmering point.

2. Heat oil in a large pan. Add half the butter and when melted sauté the mushrooms. When soft, remove with a slotted spoon and reserve.

3. Add remaining butter, onion and garlic to the pan, stir until softened. Add rice. Keep stirring over low heat until all grains are coated with butter and oil.

4.Turn up the heat and add stock - a ladleful at a time, stirring frequently to ensure rice absorbs stock each time. This will take 20-25 minutes. The rice should be soft, creamy and ‘al dente’.

5.Fold through the vegetables. Stir in the macadamias and sun dried tomatoes and season to taste. Serve immediately accompanied by a bowl of freshly grated parmesan.
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