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1. In a large pot of boiling water, blanch the silver beet leaves with half the quantity of peas and mint, and cook for approximately 2 minutes before draining and pureeing in a food processor until smooth. 2. Season with a little salt and set aside. 3. Heat the olive oil in your Tefal Ultimate Multipan over moderate heat. 4. Add in the onions and diced silver beet stems, cooking till soft and translucent. 5. Add in the bay leaves and Arborio rice, stirring to coat in the oil, you will notice that it starts to crackle a little to which point you can start to add in the vegetable stock a little at a time till all is absorbed; this should take around 20 - 25 minutes. 6. After this time, remove from heat and add a puree of silver beet and the remaining vegetables, mixing till well incorporated. 7. Add a good amount of salt and black pepper to taste. 8. Serve with a few spoons of soft cashew cheese and fresh mint leaves and finish with a little chili oil before serving.