World Foods for Fusion Cooking

Pea and Basil Risotto

Risotto made with AmmA’s Ghee

Method

Ingredients

Instructions

Start by heating a large heavy based pot over a medium heat. Add in the olive oil along with the onion, celery, and garlic. Use a wooden spoon to stir it and saute for 5 minutes until the onion is translucent.
Pour in one cup of the peas and 1 ½ cups of the chicken stock. Stir it all together and let it cook for 5 minutes until the peas are soft
Add in the basil, lemon zest, and a pinch of salt and pepper.
Pour the pea mix into a blender and blend until it is smooth, then set the smooth green mix aside.
Wipe out the pot and melt in the ghee. Add in the arborio rice and fry for 2 minutes, then pour in the wine and cook on a medium to low heat until the wine cooks away.
Turn the heat to low and then slowly pour in the rest of the stock, one cup at a time and stir until it has cooked away. Keep doing this until all of the stock has been used and the rice is almost cooked.
Once the rice is almost cooked pour in the pea and basil mixture into the pot and stir. Let it simmer for 8-10 minutes until it has thickened.
Toss in the Parmesan and the lemon juice and stir to melt the Parmesan into the risotto.
- In a pan melt a little ghee and saute the remaining peas and the snap peas.
Serve the risotto with the peas and snap peas on top, a little shaving of Parmesan and the microgreens.

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