SUGAR SNAP PEAS RECIPE | ALLRECIPES
Delicious and easy recipe for sugar snap peas!
Provided by CJCOLLINS
Categories Vegetable Side Dishes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
- Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Nutrition Facts : Calories 59.2 calories, CarbohydrateContent 5.3 g, FatContent 3.4 g, FiberContent 1.4 g, ProteinContent 1.4 g, SaturatedFatContent 0.5 g, SodiumContent 100.4 mg, SugarContent 0.1 g
CREAMY RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
The risotto combo of pea, ham and cheese is an Italian classic – and super easy to whip up
Total Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- A classic Italian dish that's hard to beat.
- Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
- After a minute the rice will look slightly translucent. Add the wine and keep stirring.
- Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.
- Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.
- Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.
- Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.
Nutrition Facts : Calories 804 calories, FatContent 30.3 g fat, SaturatedFatContent 15.1 g saturated fat, ProteinContent 32.4 g protein, CarbohydrateContent 93.4 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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- A classic Italian dish that's hard to beat.
- Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
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