Master chef
Utensils
Apron
Cooking pot
Fork
Measuring cup
Oven mitts
Paring knife
Plate
Spatula
Tablespoon
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Place the peas on a plate, mash with a fork, set aside. Tear off the thyme leaves, peel and finely chop the shallots.
Mince
Heat the oil in a cooking pot. Add the mince, brown for approx. 3 mins. Remove, season with salt. Reduce the heat and wipe the cooking fat from the pot.
Risoni
Pour the oil into the cooking pot. Add the shallots, sauté for approx. 2 mins. Pour in the stock, bring to the boil. Add the pasta and thyme. Reduce the heat, return the mince to the pot, simmer until the pasta is al dente and all the liquid has been absorbed.
Mix in the cream cheese and the reserved peas, season. Plate up the risoni, top with the reserved cream cheese.
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