Risotto with Lemon Oil Dill and Peas
INGREDIENTS: Serves 4 2 tablespoons Lemon olive oil 300g (10oz) Carnaroli Riso Melotti 1 bunch spring onions, finely chopped 150ml (1/4 pint) Italian dry white
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Cooking tools:
- Microplane
- Kitchen scale
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Grater
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- Serves 4
- 2 tablespoons Lemon olive oil
- 300g (10oz) Carnaroli Riso Melotti
- 1 bunch spring onions, finely chopped
- 150ml (1/4 pint) Italian dry white wine
- 1 litre (1 _ pint) hot vegetable or chicken stock
- Finely grated zest of 1 lemon
- 75g (3oz) Grana Padano cheese, finely grated
- 100g (4oz) frozen petit pois or garden peas
- Small bunch of dill, chervil or parsley, chopped
- Shavings of Grana Padano cheese
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