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Creamy Rice with Brussels Sprouts, Peas & Parmesan Serves 4  75g spicy pancetta, chopped 1 small onion, chopped 2 cups (400g) arborio rice 4 tbsp dry white wine 5-6 cups very hot chicken stock 6 Brussels sprouts, trimmed and quartered 1 cup frozen peas, thawed ½ cup grated parmesan Shaved parmesan, for serving Melt half the butter in a large saucepan over medium heat. Add pancetta and onion and stir until onion is soft. Add rice and cook, stirring for 2-3 minutes until rice is coated with butter. Add wine and stir until wine is absorbed. Add hot chicken stock, two ladles at a time, stirring until each is absorbed. When rice is half cooked, add Brussels sprouts and continue adding remaining stock until rice is al dente. Stir in peas, remaining butter and grated parmesan. Serve hot topped with fresh cracked pepper and shaved parmesan. Recipe from: “Fast Pasta Noodles Rice” by Lynne Mullins. Published by Fairfax Media Publications. |
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