Pea and Mint Risotto
Duration: 40 minutesA unique and super tasty risotto.
Utensils
- Large saucepan
- Stirring spoon
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 cup fresh mint leaves, chopped
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- In a large saucepan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
- Add the Arborio rice to the saucepan and cook for another 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- Gradually add the vegetable broth to the saucepan, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- Continue adding broth and stirring until the rice is creamy and cooked to al dente, about 20-25 minutes. Stir in the frozen peas during the last 5 minutes of cooking.
- Once the rice is cooked, remove the saucepan from the heat. Stir in the grated Parmesan cheese, butter, and chopped fresh mint leaves until well combined.
- Season with salt and pepper to taste.
- Serve the pea and mint risotto hot, garnished with extra Parmesan cheese and mint leaves if desired.
Pea and Ricotta Stuffed Shells
Duration: 60 minutesRich, delicious and full of flavour.
Utensils
- Baking dish
- Large bowl
- Cooking pot
Ingredients
- 12 jumbo pasta shells
- 1 cup frozen peas, thawed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with olive oil or cooking spray.
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a large bowl, combine the thawed peas, ricotta cheese, grated Parmesan cheese, beaten egg, minced garlic, chopped fresh basil, salt, and pepper. Mix well to combine.
- Spoon the pea and ricotta mixture into the cooked pasta shells, filling each shell generously.
- Spread half of the marinara sauce evenly over the bottom of the prepared baking dish.
- Arrange the stuffed pasta shells in the baking dish.
- Spoon the remaining marinara sauce over the top of the stuffed shells.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
- Serve the pea and ricotta stuffed shells hot, garnished with extra chopped basil if desired.
Spicy Pea and Potato Curry
Duration: 45 minutesA super tasty curry with a fiery kick.
Utensils
- Skillet or saucepan
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 potatoes, peeled and diced
- 1 cup frozen peas
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Heat the vegetable oil in a large skillet or saucepan over medium heat.
- Add the chopped onion, minced garlic, and grated ginger, sautéing until softened, about 5 minutes.
- Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper. Cook for another minute until fragrant.
- Add the diced potatoes to the skillet, stirring to coat them in the spices.
- Pour in the diced tomatoes (with their juices) and coconut milk. Bring the mixture to a simmer.
- Reduce the heat to low and let the curry simmer gently for 15-20 minutes, or until the potatoes are tender.
- Stir in the frozen peas and cook for an additional 5 minutes, or until heated through.
- Season the curry with salt and pepper to taste.
- Serve the spicy pea and potato curry hot, garnished with chopped fresh cilantro if desired.