Risotto with carrots, peas and ginger chicken broth




Now that I made my own chicken broth, I wanted to use it for my favourite dish with broth: risotto.

chicken broth or stock, home made or from a cube
1 large knob of butter
short grain rice
1 onion
(frozen) peas
1 carrot
50 ml of wine (if you haven’t used wine to make chicken broth)
1 hand full of grated parmesan cheese

Chop up the onion and finely dice the carrot, defrost the peas with some boiling water and bring the broth to the boil.

Take a wide pot with a thick base and high sides, a casserrole for example. Gently fry the onion in the butter. Once the onion has softened, add the rice and stir it through. Bake the rice on a medium/low heat for a few minutes. Add the wine and stir it in. Add a ladle of broth and stir it in. Add the peas and carrot. Keep adding a ladle of broth and stirring it in until the rice is soft on the outside and firm inside. Then turn off the heat and stir in the cheese.






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