I like risotto because it is quite easy to prepare, but you can add anything to rice. Be it meat, seafood, vegetables or even sweet fruits. Of course, in the latter case, it will already be more of a dessert, although children are usually delighted. As a result, the usual "boring" side dish can be presented as an original tasty dish and in some cases even as a holiday.
Risotto with corn and peas may well be positioned as a dish for every day. My kids have a positive attitude towards such additives, and therefore the dish is held in high esteem by the little ones. For its preparation, you can stock up on ordinary simple products and add a couple of cans of canned peas and corn. And if in your freezer there are these products in frozen not canned, then you can add them.
Finely chop the garlic, after peeling it from the husk. Onions also need to be peeled and finely chopped.
Send the prepared vegetables to the oil heated in a frying pan. Finely chop the celery stalk. However, if you are not delighted with its specific taste and aroma, then you can add it symbolically - quite a bit.
Saute the vegetables over low heat for literally 3 minutes, then send the risotto rice to the pan. It can be, for example, arborio or regular long-grain, medium-grain. Stir and simmer with vegetables for 3-4 minutes.
Pour in 1/3 of the total amount of broth - you can take vegetable or chicken. Stir and let the broth soak in, the rice will increase slightly in size.
Pour the remaining broth after 7-10 minutes, send to the pan (stewpan) canned peas, corn, salt, spices (ground saffron - necessarily, ground fenugreek), as well as dried herbs - thyme.
Stir and simmer under the lid until the broth is almost completely evaporated (absorbed). If you see that the broth has already been absorbed, and the rice is not yet ready, then pour in more.
Serve the risotto with corn and peas warm, before serving, you can decorate with fresh herbs, sprinkle with ground parmesan.
Bon appetit!
Green peas give the risotto a pleasant sweet taste.
Compound:
Rice - 200 gr
Chicken broth - 1 l
Green peas - 100 gr
Onion - 1 pc.
Butter - 30 gr
Vegetable oil - 10 ml
Parmesan - 100 gr
Salt pepper
Cooking:
To prepare risotto, you can take fresh or frozen green peas, canned ones are not suitable for this.
Finely chop the onion. Heat up in a frying pan vegetable oil then add butter there. Fry the chopped onion in a mixture of oils over medium heat until translucent. Then add rice to the onion and continue to fry until the rice also becomes transparent. 
The broth for making risotto should be hot. Pour a small portion of the broth into the fried rice and onions and stir constantly until it is almost completely absorbed into the rice, then add the next portion, etc. 
When half of the broth is added to the risotto, you need to add green peas to the pan, salt and pepper to taste and continue the same steps until the broth is completely over. 
The total cooking time for risotto, depending on the type of rice, should be from 10 to 15 minutes, while the rice should be cooked, but not boiled.
When the last portion of the broth is added to the risotto, it is necessary to achieve its evaporation again, but not completely, a small amount of liquid should remain. After that, turn off the heat and add half of the grated parmesan to the risotto. Stir the risotto well so that the parmesan is completely dissolved. 
Divide the finished risotto among serving bowls and sprinkle the remaining parmesan on top just before serving. 
with young green peas and mozzarella is the famous chef Elin Williams, whose talented culinary style is easily recognizable among many dishes of today's English cuisine.
Elin was born in East Ham, a north-eastern suburb of London, which at all times was famous among the inhabitants of the English capital for an abundance of scammers and ... a very serious attitude to food. Food has always been a cult in the Williams family: Elina's father was fond of gardening, and almost all kinds of vegetables grew in the small courtyard of their family nest, including peppers, celery, purple kohlrabi, broccoli, all kinds of legumes - in a word, things that are extremely rare to find in the vicinity of London, especially the sample of the seventies of the last century. And although Williams senior came from a simple peasant family, where the taste of food was not given decisive importance, the bookshelves in the house were overflowing with colorful culinary albums, in which little Elin often looked at bright and mouth-watering photographs. Father loved to cook vegetable dishes, mixing recipes from different cuisines of the world, and flavoring them with spices grown in their backyard. Mother loved to cook compotes and all kinds of jams (also from own berries and fruit) - jars of jam were even in the wardrobe. Sunday dinners at the Williams's were a whole event - they sat at the table for hours, ate and talked about everything in the world. It was at that time that Elin took a liking to vegetables and other fresh ingredients with all his heart, and also formed his main gastronomic preferences. It was then that he realized that food is, first of all, pleasure and relaxation, and not a trivial necessity. And I must say to you that I fully share such views on everything that we (that is, Yulia and I) cook in our small kitchen.
Such a childhood simply could not help but lead Elin to a culinary college, and immediately after graduation, to the kitchen of one of the prestigious gentlemen's clubs in St. James (an elite area in central London).
In 2011, Elin Williams opens his own restaurant, which literally a year later receives its first Michelin star, and a year later Elin himself becomes the owner of the national British Chef of the Year award.
What Elin cooks is a subtle combination of smell, texture and taste. More recently, when his restaurant received a second Michelin star, Williams said in one of his interviews: "Cooking is an art that has always reminded me of a game in which there are no secondary details."
The dishes that Elin creates do not have seasonal distinctions: rather, he divides the seasons into many so-called micro-seasons (a term coined by himself). As was customary in his family, the popular chef still favors vegetables on his restaurant menu. By the way, his wife is a vegetarian (like Yulia).
Elin Williams has long established himself as one of London's most celebrated chefs and is today in many ways the architect of modern British cuisine. We offer you a vivid example of his uncomplicated and at the same time extremely elegant approach to cooking.
(for four servings)
Ingredients:
- 150 grams of rice (Arborio or Carnaroli)
- 800 grams of young green peas in pods (peel, coarsely chop the pods and reserve for the broth)
- 2 shallots (peeled and minced)
- 1 small bunch basil (leaves chopped) plus more for garnish
- 50 grams of heavy homemade cream
- 50 grams parmesan (finely grated)
- 1 tablespoon butter
- Half a glass of dry white wine
- Olive oil
- Salt pepper
- 1 mozzarella ball (torn into small pieces with your hands)
Cooking:
- In a small saucepan, heat 1.5 liters of lightly salted water and cook the reserved pea pods for 10-15 minutes. Strain the finished broth through a sieve. Throw away the pods.
- Meanwhile, in another saucepan in the same amount of salted water, briefly (2-3 minutes) blanch all the peas. Drain in a colander and rinse with cold water.
- In a large skillet, heat a couple of tablespoons of olive oil over medium heat and sauté shallots until softened. Add rice and cook for a couple more minutes until translucent. Add wine and simmer until completely evaporated.
- After that, add the pea broth to the rice so that it completely covers it, and continue to cook the risotto on low heat for another 20 minutes (we will add the broth to the risotto as needed during the cooking process).
- In the meantime, you can prepare mashed peas. To do this, put 250 grams of blanched peas and basil in a blender cup and break until a homogeneous puree mass. Lightly crush the rest of the peas with a fork.
- The resulting puree, along with parmesan, cream and butter add to cooked risotto. Lightly sprinkle olive oil, salt and pepper to taste.
- Transfer the hot risotto to serving bowls, place the mozzarella slices on top, sprinkle with the remaining peas and basil.
- Serve immediately to the table so that the risotto does not have time to cool.
Also read on our blog:
Eggplant baked with tomatoes, garlic, herbs, mozzarella and lumankiné pasta
