I like risotto because it's easy to prepare, but you can add anything you want to the rice. Whether it's 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, an ordinary "boring" side dish can be presented as an original tasty dish, and in some cases even as a festive one.

Risotto with corn and peas may well be positioned as a dish for every day. My kids have a positive attitude to such additives, therefore, the dish is held in high esteem by the little ones. To prepare it, you can stock up on ordinary simple foods and add a couple of cans of canned peas and corn. And if your freezer contains these foods frozen, not canned, then you can add them too.

Finely chop the garlic, having previously peeled off the husk. The turnip onions also need to be peeled and finely chopped.

Send the prepared vegetables to the oil heated in a frying pan. Chop the celery stalk finely. However, if you are not delighted with its specific taste and aroma, then you can add it symbolically - quite a bit.

Saute vegetables over low heat for literally 3 minutes, then add rice for risotto to the pan. This can be, for example, arborio or common long-grain, medium-grained. 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; the rice will slightly increase in size.

Pour the remaining broth after 7-10 minutes, send canned peas, corn, salt, spices (ground saffron - required, ground fenugreek), and dried herbs - thyme to the pan (saucepan).

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 garnish with fresh herbs, sprinkle with ground Parmesan.

Enjoy your meal!

Green peas give risotto a pleasant sweet taste.

Composition:
Rice - 200 gr
Chicken broth - 1 l
Green peas - 100 gr
Onion - 1 piece
Butter - 30 gr
Vegetable oil - 10 ml
Parmesan - 100 gr
Salt pepper

Preparation:
For risotto, you can take fresh or frozen green peas, canned peas are not suitable for this.
Finely chop the onion. Heat vegetable oil in a frying pan, then add butter there. Fry chopped onions in a mixture of oils over medium heat until transparent. Then add rice to the onion and continue frying until the rice also becomes transparent.

The risotto broth must be hot. Pour a small portion of broth into fried rice and onions, stirring constantly, until it is almost completely absorbed into the rice, then add the next portion, etc.

When half of the broth has been added to the risotto, you need to add green peas to the pan, salt and pepper to taste and continue the same actions until the broth is completely finished.

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 must be evaporated again, but not completely, a small amount of liquid should remain. Then 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 into portioned bowls and sprinkle with the remaining Parmesan cheese on top just before serving.

With young green peas and mozzarella is renowned chef Elin Williams, whose talented culinary signature is easily recognizable among the many dishes of today's English cuisine.

Elin was born in East Ham, a northeastern suburb of London, which at all times was famous among the inhabitants of the English capital for the abundance of scammers and ... a very serious attitude to food. In the Williams family, food has always been a cult: Elin's father was fond of gardening, and almost all types of vegetables grew in the small courtyard of their ancestral nest, including peppers, celery, purple kohlrabi, broccoli, all types of legumes - in a word, such things that are extremely rare to meet in the vicinity of London, especially, the sample of the seventies of the last century. And although Williams Sr. came from a simple peasant family, where the taste of food was not critical, the bookshelves in the house were filled with colorful cookbooks, in which little Elin often looked at bright and mouth-watering photos. My father loved to cook vegetable dishes, mixing recipes from different cuisines of the world and seasoning them with spices grown in their backyard. Mother loved to cook compotes and all kinds of jams (also from her own berries and fruits) - jars of jam were even in the wardrobe. Sunday dinners at Williams' were a whole event - they sat at the table for hours, ate and talked about everything. It was at that time that Elin became attached with all his heart to vegetables and other fresh ingredients, 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 note to you that I fully share such views on everything that we (that is, me and Julia) cook in our small kitchen.

Such a childhood simply could not 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 her own restaurant, which literally a year later receives her first Michelin star, and a year later Elin himself becomes the owner of the British National Chef of the Year award.

What Elin is preparing is a subtle combination of smell, texture and taste. Most recently, when his restaurant received a second Michelin star, Williams said in one of his interviews: “Cooking is a creativity that has always reminded me of a game with no minor details.”

The dishes that Elin creates do not have seasonal distinctions: rather, he divides the seasons into many so-called micro-seasons (a term he coined himself). As was the tradition of his family, the popular chef still prefers vegetables in his restaurant menu. By the way, his wife is a vegetarian (like Julia).

Elin Williams has long established herself as one of London's most renowned chefs, and today is largely the architect of modern British cuisine. This one is a prime example of his uncomplicated yet extremely elegant approach to food preparation.

(for four servings)

Ingredients:

• 150 grams of rice (Arborio or Carnaroli)
• 800 grams of young green peas in pods (peel, roughly chop the pods and reserve for broth)
• 2 shallots (peeled and chopped)
• 1 small bunch of basil (chopped leaves) plus a little 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 scoop of mozzarella (tear into small pieces with your hands)

Preparation:

1. In a small saucepan, heat 1.5 liters of slightly salted water and boil the reserved pea pods for 10-15 minutes. Filter the finished broth through a sieve. Discard the pods.
2. Meanwhile, in another saucepan, blanch all the peas for a short time (2-3 minutes) in the same amount of salted water. We discard in a colander and rinse with cold water.
3. In a large skillet, heat a couple tablespoons of olive oil over medium heat and saute the shallots until tender. Add rice and cook for a couple of minutes, until it becomes translucent. Pour in the wine and boil until it evaporates completely.
4. After that, add the pea broth to the rice so that it completely covers it, and continue to cook the risotto over low heat for another 20 minutes (during the cooking process, the broth will be added to the risotto as needed).
5. In the meantime, you can make mashed peas. To do this, put 250 grams of blanched peas and basil in a blender cup and break until smooth, mashed. Lightly crush the rest of the peas with a fork.
6. The resulting puree, along with parmesan, cream and butter, add to the finished risotto. Sprinkle lightly with olive oil, salt and pepper to taste.
7. Place the hot risotto in serving bowls, place the mozzarella slices on top, sprinkle with the remaining peas and basil.
8. We immediately serve it to the table so that the risotto does not have time to cool down.

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Eggplant baked with tomatoes, garlic, herbs, mozzarella and lumankine pasta