Name: Pea & vermouth grain 'risotto'
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp Marigold Swiss vegetable bouillon powder; 3 pouches pasta wheat (see tip); 85g unsalted butter; 1 shallot finely chopped; 1 garlic clove crushed, peeled and finely chopped; 1 celery stick, finely diced; 75ml dry white vermouth (such as Martini); 200g frozen pea; 4 tbsp finely grated parmesan; a small handful of fresh parsley chopped

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Pea & vermouth grain 'risotto'

Pea & vermouth grain 'risotto'

Ruth Watson

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Serves 6

Easy

Total time: 40 mins

Takes 30-40 minutes

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Try this wheat grain version of 'risotto' as an accompaniment to Ossobucco, instead of risotto Milanese

Vegetarian

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Ossobuco

A star rating of 4 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp Marigold Swiss vegetable bouillon powder
3 pouches pasta

wheat (see tip)
85g unsalted butter
1 shallot

finely chopped
1 garlic clove

crushed, peeled and finely chopped
1 celery

stick, finely diced
75ml dry white vermouth

(such as Martini)
200g frozen pea
4 tbsp finely grated parmesan
a small handful of fresh parsley

chopped

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Nutrition: per serving

kcal340
fat15g
saturates9g
carbs40g
sugars0g
fibre5g
protein11g
salt1.6g

Method

step 1

Bring 1 litre/1¾ pints water and the bouillon powder to the boil in a large saucepan. Add the pouches of wheat grain, tamping them down into the liquid with a wooden spoon. Cover the pan and boil over a medium heat for 18 minutes.
step 2

Meanwhile, melt 50g/2oz of the butter in a medium-sized frying pan over a low-medium heat. Tip in the shallot, garlic and celery, and gently fry for about 5 minutes, stirring occasionally, until the vegetables have softened a little but haven't coloured. Pour in the vermouth, turn up the heat and bubble until it has almost disappeared. Set the pan aside.
step 3

Remove the pouches of wheat grain with a pair of tongs and leave them to drain. Tip the peas into the stock remaining in the saucepan and simmer them for 2 minutes or until hot. Drain off the stock, reserving it, and leave the peas in the pan.
step 4

Cut open the pouches and tip the wheat grain into the peas, then scrape in the contents of the frying pan. Add the parmesan, parsley and the remaining butter, and season with plenty of black pepper – it's unlikely you’ll need more salt. Return the saucepan to a low heat and stir thoroughly until the cheese has melted and the 'risotto' is a loose, creamy mass, adding a spoonful or two of the reserved stock if required. Serve immediately.

RECIPE TIPS

PASTA WHEAT

Pasta wheat is partially cooked wheat grains from durum wheat grown in the Tours region of France. You can buy it at supermarkets and delis.

Recipe from Good Food magazine, September 2002

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