ब्ल्यू पी रिसोटो | Blue Pea Risotto | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

It is popularly believed that the colour “Blue” doesn’t exist naturally in any food items but this recipe is going to make you think otherwise! Let’s make creamy, mouth watering risotto using the delicate and absolutely divine Butterfly Pea Flowers!

BLUE PEA RISOTTO

Ingredients

12-15 fresh blue butterfly pea flowers
1 boneless chicken breast, thinly sliced
1 cup Arborio rice
1-2 tbsps olive oil
1 tsp butter
1½ tbsps finely chopped garlic
2 medium onions, finely chopped
A large pinch of mixed dried herbs
½ cup white wine
Salt to taste
Crushed black peppercorns to taste
40 grams parmesan cheese + for garnish
1½ tbsps fresh cream

Method

1. Pour the hot water into a jar. Add 8-10 blue butterfly pea flowers and soak the flowers in the hot water till the entire water turns blue.
2. Heat olive oil and butter in wide shallow pan. Add garlic and sauté for 1 minute.
3. Stir in the onions and cook till they turn translucent. Sprinkle the dried herbs and mix well.
4. Add chicken and mix well. Cook on medium heat for 1 minute.
5. Add the rice and sauté for 1-2 minutes.
6. Pour the white wine and mix well. Cook till most of the moisture evaporates.
7. Add some of the prepared blue mixture and mix well. Cover and cook for 3-4 minutes. Sprinkle salt and crushed black peppercorns and mix well.
8. Grate parmesan cheese and mix well.
9. Add some more of the prepared blue mixture, mix, cover and cook again for 3-4 minutes. Pour in the remaining prepared blue mixture, mix again, cover and cook till the rice is cooked completely.
10. Add the remaining blue butterfly pea flowers and mix well. Stir in the fresh cream and mix till well combined.
11. Transfer the risotto into a serving bowl. Garnish with parmesan shavings and blue butterfly pea flower.

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