Ingredients
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2/3 cup long grain rice, uncooked (Basmati)
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1 onion, finely chopped
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1 stalk celery, finely chopped
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1/2 cup dry white wine
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3 cups boiling water
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3 ounces butter
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2 tablespoons parmesan cheese, grated
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salt and pepper
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1 1/2 lbs fresh peas, shelled (you can use frozen but fresh is better)
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2 chicken stock cubes
Instructions
- Melt 2 oz of butter in a saucepan.
- Add chopped onion and celery, cook until just translucent.
- Add rice, cook a few minutes more, stirring to coat the rice with butter.
- Add wine, 1 cup of boiling water and crumbled stock cubes.
- Bring to a boil, add peas.
- Reduce heat, simmer uncovered until the water has evaporated.
- Add another cup of boiling water, cook until evaporated.
- Add the final cup of boiling water.
- Keep cooking until the water is almost absorbed.
- Overall cooking time is about 20 minutes.
- Stir in the Parmesan cheese and 1 oz butter.
- Add salt& pepper to taste.