It's also very colorful and I'm sure it will look attractive enough for your kids to eat it without hours of persuading.
I've made this dish with both round and long-grained rice and I like it the both ways equally.
The last time I prepared it, I had some leftovers that were too little to be a meal and I didn't wanted to throw them away, so I added a bit of oil and a drizzle of vinegar and I got a wonderful salad I served as side. Of course, you don't have to wait for leftovers - if you wish, you can turn this delicious risotto into a refreshing and ample salad once it's cooled.
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And here's what you'll need:
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- Prepare the ingredients: finely chop onion and leek; cut carrot into small cubes; half the mushrooms and then slice them.
- Put oil into a deep pan and heat it over medium fire. Add onions and leeks and fry them, stirring often, until soft. Add carrots and cook for a couple more minutes.
- Stir in mushrooms and cook for a few more minutes, until the liquid they release vapors.
- Add peas and rice, season with some salt and pepper to taste and pour in some water, just enough to cover the vegetables. Cook over medium fire until rice and peas are soft, but still firm. Add some more water during cooking if necessary. When done, there should be just a bit of liquid left on the bottom.
Enjoy and bon appétit!