Pea & Vermouth Grain 'risotto'
This recipe creates a delicious and creamy vegetable "risotto" that is bursting with flavor. The combination of wheat grain, peas, and a touch of vermouth cooked in a flavorful vegetable bouillon results in a satisfying dish that is perfect for a cozy meal. The dish is finished off with a generous amount of grated parmesan and fresh parsley, adding a burst of freshness to every bite. This comforting recipe is sure to become a favorite at your dining table.
— Constant Cookbook
Ingredients
- 2 tbsp Marigold Swiss vegetable bouillon powder
- 3 pouches pasta wheat (see tip)
- 85g unsalted butter
- 1 shallot , finely chopped
- 1 garlic clove , crushed, peeled and finely chopped
- 1 celery stick, finely diced
- 75ml dry white vermouth (such as Martini)
- 200g frozen peas
- 4 tbsp finely grated parmesan
- a small handful of fresh parsley , chopped
Instructions
- Bring 1 litre/1¾ pints water and the bouillon powder to the boil in a large saucepan. Add the pouches of wheat grain, tamping them down into the liquid with a wooden spoon. Cover the pan and boil over a medium heat for 18 minutes.
- Meanwhile, melt 50g/2oz of the butter in a medium-sized frying pan over a low-medium heat. Tip in the shallot, garlic and celery, and gently fry for about 5 minutes, stirring occasionally, until the vegetables have softened a little but haven't coloured. Pour in the vermouth, turn up the heat and bubble until it has almost disappeared. Set the pan aside.
- Remove the pouches of wheat grain with a pair of tongs and leave them to drain. Tip the peas into the stock remaining in the saucepan and simmer them for 2 minutes or until hot. Drain off the stock, reserving it, and leave the peas in the pan.
- Cut open the pouches and tip the wheat grain into the peas, then scrape in the contents of the frying pan. Add the parmesan, parsley and the remaining butter, and season with plenty of black pepper – it's unlikely you’ll need more salt. Return the saucepan to a low heat and stir thoroughly until the cheese has melted and the 'risotto' is a loose, creamy mass, adding a spoonful or two of the reserved stock if required. Serve immediately.
Yield
Serves 6
Nutrition
- Calories: 340 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.6 milligram of sodium
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