Risotto with short ribs and green peas
66 40 минут 6 порции
Pretty simple recipe pilaf, but there's something special not like the other recipes. Was very harmonious taste and looks delicious! The raisins give a sweet and sour taste, the peas a bit of sweetness and juiciness. Spices and carrots, gave color and flavor. All a pleasant appetite!
Ingredients for Risotto with short ribs and green peas
- Figure - 800 g
- Pork ribs - 800 g
- Carrots - 2 PCs
- Onion - 2 PCs
- Green peas - 4 Gorst.
- Raisins - 1 Gorst.
- Garlic - 2 PCs
- Turmeric - 1 tsp.
- Zira - 1 depot.
- Coriander - 1/2 tsp.
- Black pepper - 1 depot.
- Peppers red hot chilli - 1 piece
- Vegetable oil - 4 tbsp
- Salt - 1 Gorst.
Step by step instruction of cooking Risotto with short ribs and green peas
Ribs cut into partiii.
Carrots cut into strips.
Chop the onion into strips.
To defrost the peas, if you frozen.
One head of garlic finely chopped, and the second head to write the whole thing. To prepare hot pepper (I have dry) and the raisins, wash and dry with a cloth.
Heated oil in a pot and fry our ribs until Golden color.
Add the meat and fry the vegetables until Golden brown.
Salt, add all the spices, pour 2 liters of water and allow to boil. Cover with a lid and allow to boil.
When boils, add rice and stir, then add chernogory pepper, raisins and peas, cover and on low heat cook for 10 minutes.
Then open, stir, cover again with the lid and another 5 minutes to hold heat. Then turn off and keep it for half an hour. To bring to the table.