Peas and parmesan rice
Ingredients
- 1 large onion, chopped
- 2 tbsp oil
- 2 tbsp butter
- ½ cup arborio rice
- 3 tbsp dry sherry
- 1 tbsp dried thyme
- 1 tbsp dried sage
- 3 cups fresh peas, shelled
- 3 cups chicken stock
- ½ cup parmesan cheese
- 2 tbsp extra butter
Instructions
- In a large pan over moderate heat, cook onions in oil and butter until golden.
- Add rice.
- Sauté until transparent.
- Stir in sherry.
- Add peas, herbs, 2 cups chicken stock, salt and pepper.
- Bring to boil, reduce heat, cover pan and cook 10 mins.
- Add remaining stock, cover and cook for extra ten mins, until rice is dry.
- Adjust seasoning.
- Stir in parmesan cheese and extra butter.
- Serve immediately.