I love basil, it is in fact my favourite herb for cooking. A few leaves added to pasta or risotto can lift the dish so much. I always keep a little pot of basil on my window sill and not just for cooking, it has a very delicate scent, just like a perfume.
Today I am sharing a very straightforward recipe of peas and basil risotto which is light and great to keep in shape, also rice is gluten free too. I have added a tbsp of ricotta cheese to give creaminess to this dish and of course a knob of butter at the end is a must in risotto as it will make it silky and moreish.
Another meat free dish, one among many others that the Italian cuisine has to offer. We want to start the year with fresh and light foods.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Yield : 4
Chop the onion finely, put half of it in a pan with 1 tbsp of olive oil and stir fry it until translucent. Add the peas with a little broth, salt and pepper and cook them for a few minutes until they are soft but still crunchy.
When they are cooked whiz half of them with the basil leaves to a creamy consistency. Leave the remaining peas aside.
In a separate pan stir fry the rest of the onion with 2 tbsp of olive oil. Add the rice and toast it for a couple of minutes whilst stirring all the time. Add a dash of wine and then slowly add the hot broth, a little at a time, enough to cover the rice, add salt and pepper and then the pureed peas. Cook for about 15 to 18 minutes until the rice is cooked. Make sure you stir the rice all the time to prevent it sticking to the bottom of the pan.
When it is cooked, switch the heat off, add the ricotta, the remaining whole peas, a knob of butter and 2 tbsp of grated parmesan cheese. Mix well and serve.