Ingredients
180g Birds Eye Garden Peas
170
g
Arborio Rice
1
tablespoon
Olive Oil
2 Small
Shallots
1 Garlic Clove
250
ml
Vegetable Stock
80
ml
White Wine
10g of Fresh Mint Leaves
10
g
Fresh Parmesan, grated (serving optional)
Our method
Finely dice the shallots and garlic, heat oil in a pan add the diced shallots and garlic leave to gently sweat for about 10 minutes until soft.
- Stir the arborio rice into the shallots.
Pour in the stock, bring to the boil and stir until completely absorbed.
Turn down to a low heat and simmer for 20 minutes adding the white wine, stirring continuously until the rice is tender and it has a creamy consistency.
- Add the frozen peas and season to taste. Take off the heat once the garden peas are hot and have been cooked according to pack cooking instructions.
- Sprinkle with grated parmesan to serve.
If you are feeling more adventurous then try adding pomegranate seeds or cashew nuts. There are dozens of variations of this Caribbean favourite.
WHAT OUR CONSUMERS THINK
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Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
450
9.6
2.4
5.3
1.0