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Pea Risotto, jazzed up with Tomato Chutney
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the risotto:
- 180 g fresh or frozen peas
- 2 tablespoons fine olive oil
- 1 small onion
- a pinch of sea salt
- black pepper, fresh from the mill
- juice of ½ lemon
- 1 shallot
- 3 tbsp cold butter
- 175 g risotto rice
- 75 ml white wine
- 650 ml vegetable stock
- 50 g Parmesan, freshly grated
- possibly 2 pea pods or pea cress for decoration
For the tomato chutney:
- 400 g tomatoes
- 2 cloves of garlic
- 2 shallots
- 1 red chilli pepper
- fresh oregano
- 4 tbsp olive oil
- 2 tsp ginger, freshly grated
- 4 tbsp tomato ketchup
- 100 ml pomegranate seed vinegar
- 2 tbsp balsamic vinegar, dark
- 100 ml vegetable stock, heated
- 4 tbsp agave syrup
- 1 tsp. mustard powder, alternatively mustard
- a pinch of salt
- black pepper, freshly ground
- a few leaves of fresh basil
Instructions
Pea risotto:
- Bring a little water to the boil in a small saucepan, add the peas, they should just be covered with the water and boil for 3-4 minutes, drain and rinse with ice water and leave to drain.
- Peel and finely dice the onion. Heat the olive oil and sauté the onion. Add the peas and sauté for another 2-3 minutes. Puree in a high-powered blender or with a hand blender, then season with the salt, pepper and lemon juice.
- Peel and finely dice the shallot. Melt 1 1/2 tbsp. butter in a cast-iron saucepan and sauté the shallots until translucent. Add the rice, mix well, deglaze with the white wine and let it boil down almost completely. Add some of the hot vegetable stock, stir, reduce. In the same way, gradually add the vegetable stock, let it boil down, stir, add ...
- The rice should only be just covered with the liquid. After 16-18 minutes, reduce the heat. Taste the rice, cook for another 2-4 minutes, stirring, depending on taste. Season to taste with salt and pepper.
- First mix in the pea puree and the Parmesan, then fold in the remaining butter.
- Serve immediately on warmed plates. For decoration, break open the pea pod slightly and place on top of the risotto together with the pea cress, the cold tomato chutney and some freshly grated Parmesan.
Tomato chutney:
- Boil enough water in a saucepan to cover the tomatoes completely. Score the tomatoes crosswise at the stalk. Slide into the boiling water and cook for 2 minutes. Drain the tomatoes and rinse in cold water. Skin the tomatoes, cut them into quarters and remove the seeds. To do this, work over a sieve to catch the juice. Cut the flesh into small cubes.
- Slowly heat the olive oil in a saucepan. Clean and very finely dice the garlic, shallot and chilli. Add to the olive oil and sauté.
- Pluck the leaves from the oregano. Add the ginger and the diced tomatoes and sauté briefly. Add the collected tomato juice, the ketchup, the pomegranate vinegar, the balsamic vinegar, the vegetable stock, the agave syrup and the mustard powder and season with salt, freshly ground pepper and the oregano leaves. Cover and simmer gently for 20-30 minutes.
- Cut the basil leaves into fine strips, add, stir and leave the chutney to cool uncovered. Pour into two glasses.
- We will use one jar straight away with the pea risotto, the second one will go into the fridge and taste delicious with cheese over the next 17 days.
Recipe: Heike Meyers
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