Step 1Place the shallots and garlic into a steaming tray with the lid on and steam for 100°C for 1 minute.
Step 2Remove the lid and add the rice and stock and steam at 90°C for 10 minutes.
Step 3Remove from the steamer and add the peas and the rest of the ingredients.
Step 4Stir these on a gentle heat until the cheese melts and the peas warm through. Check seasoning and serve.
- 100 g risotto rice
- 1 shallot, finely chopped
- 1/2 litre Country Range Vegtetable Stock (Bouillon, made up)
- 1 dsp mint, chopped
- 2 dsps creme fraiche
- 2 dsps grated parmesan
- 50 g Country Range Fancy Peas
- 1 tsp Country Range Garlic Puree
- salt and pepper
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