Tuesday, 18 February 2014

Lemon Baked Rice

you will need;

1 cup rice
300g ricotta
6 spring onions
1/2 cup frozen peas
1tsp dried parsley 
zest and juice of 2 lemons
150ml white wine
2 cups vegetable stock
30g butter
salt and pepper

method;
  1. Finely slice the spring onions and fry gently with the rice and butter. Once the rice becomes slightly translucent.
  2. Add the peas, lemon juice, white wine and stock. Slowly simmer the rice until the rice is cooked but not super soft.
  3. Remove the rice from the heat and stir through the zest, parsley, ricotta and season.
  4. Bake in the oven at 180C for 20-25mins or until golden on top.



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