Perch with Sweet Pea Risotto - alive magazine

Name: Perch with Sweet Pea Risotto - alive magazine
Ingredients: 1 cup (250 mL) milk; 1 cup (250 mL) all-purpose flour; Salt; pepper; 6 8-oz (225 g) perch fillets; 2/3 cup (160 mL) unsalted butter, melted; 1/2 cup (125 mL) sweet peas, blanched; 2 Tbsp (30 mL) extra-virgin olive oil; 2 cups (500 mL) risotto rice; 4 cups (1 L) hot chicken or vegetable stock; 1 cup (250 mL) white wine; 1 small onion, finely diced; 1 Tbsp (15 mL) garlic, finely diced; 2 Tbsp (30 mL) Parmesan cheese; 1 Tbsp (15 mL) truffle pesto (optional)

www.alive.com

While there are countless flavour variations for risotto, the sweet peas are refreshing and healthful. Alternatives, depending upon the time of year…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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