5 mins
preparation time
30 mins
cooking time
4
Servings
Rice and peas is a dish that is enjoyed around the world, not just in its Caribbean home. Try this universal favourite today.
Preparation
- Heat oil in a pan, add the diced shallots and 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.
- Finish off by adding the wine, stirring continuously until the rice is tender and it has a creamy consistency. This will take about 20 minutes.
- Add the frozen peas and season to taste. Take off the heat once the garden peas are hot.
- Sprinkle with grated parmesan to serve.
Tip!
- If you are feeling more adventurous then try adding pomegranate seeds or cashew nuts. There are dozens of variations of this Caribbean favourite.
Ingredients
Product Ingredients
Ingredients List
350
g
Arborio Rice
25
g
Freshly grated parmesan
25
g
Olive Oil
2 Small
Shallots
500
ml
Vegetable Stock
200
ml
White Wine
