(Norsk oppskrift, klikk her: Risotto med Erter)
Here you have a very simple, but oh so yummy Risotto. Perfect with chicken, or as a vegetarian dish. Mind you, you must hover over it and stir the whole time. You can’t put it on and watch Netflix for half an hour!
Superyummy Risotto that can be served with most anything - or as a stand alone vegetarian dish.
1 onion, finely chopped
300g frozen or cooked fresh peas
1.7l hot vegetable or chicken stock
350g risotto rice
200ml white wine
50g Parmesan, or vegetarian alternative, grated
extra-virgin olive oil, to drizzle (optional)
Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.
Stir in the puréed peas, remaining peas, Parmesan and season to taste. Then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, serve in individual shallow bowls as is, or with some fried chicken. Drizzle with olive oil, if you like and perhaps some freshly grated parmesan.
(For norsk oppskrift, klikk her: Vest-Afrikansk Peanøtt Suppe)
I have been looking forward to sharing this recipe with you, as I know you’ll be just as nuts about it as I am. Pun very much so intended! Per the info I have found, this soup, or stew, originates from West Africa. There are countless regional variations, but common to all of them is that it is a tomato based soup with peanuts and some form of starch. In my recipe, I use sweet potato.
The soup can easily be made both vegetarian and vegan, and if you are expecting a mixed group to your dinner table, just serve the protein on the side.
It’s a hearty, filling dish, Perfect for stormy autumn-evenings.
West African Peanut Soup
A hearty, filling soup recipa perfect for those stormy autumn nights.
- 2 red onions
- 4 garlic cloves
- 2 red chili
- 2 tablespoons grated ginger
- 2 tablespoons oil
- 2 teaspoons cinnamon
- 2 teaspoons paprika
- 5-6 tablespoons peanut butter
- 3 tablespoons tomato purée
- 1 large sweet potato
- 1 can tomatoes
- 1 can coconut milk
- 500 ml chicken broth
- 200 grams spinach
- Juice of 1 lime or ½ lemon
- Salt and pepper to taste
- Roasted peanuts for topping
- A bunch of coriander topping
- 3-400 grams of fried, shredded chicken breast, for topping
- Boiled rice for serving.
Finely chop the onion, chili and garlic and grate the ginger. Sauté in some oil in a large pot for approx. 5 minutes or until the onion has become soft and shiny. Stir in cinnamon, paprika and peanut butter.
Peel and cube the sweet potato and add to the pot together with tomato paste. Occasionally stir for approx. 5 minutes.
Add canned tomatoes, coconut milk and broth, give the soup a boil. Let simmer under cover for 20-25 minutes until sweet potato is cooked.
While the soup is cooking, put the rice on, roast the peanuts in a dry pan and fry up the chicken.
If you want a thicker soup, wiz some of it up in a blender. Season with lemon, salt and pepper. Take the saucepan of the heat, add the spinach and stir.
Serve with rice, roasted peanuts, chopped coriander and fried chicken.