[Music]
now occasionally who we are I’m Barry
this is Ben he’s the the chef can stop
it and just explain we’re in Jamie
Oliver’s kitchen momen taking over and
we are making pea and ham although today
is there something slight twist sort of
twist Jamie Oliver is pretty hot on his
risottos but we’re gonna do one today
with the cheat we’re going to use also
pasta and for the risotto rice okay it’s
so much quicker and easier plus we’re
gonna flavor ours with P and how classic
combos okay okay so to start with I know
Sherlock if you can grab a clove of
garlic and chop that up that’d be the
basis of our risotto sweat it off in
some oil and butter and meanwhile one of
two flavors in the dish we’ve got some
ham and this is just a damaged joint or
piece of ham that we’ve just bought off
and a little bit of water until it’s
cooked through also in sandwiches it’s
great to have around for pasta dishes
because it’s already cooked and we just
need to dice up a little bit to go into
our risotto
although and key to risotto season all
the way through this isn’t the start
salt and pepper
halfway through and then at the end as
well right onions and garlic’s sweat it
off so our hand can go in as well and
then you’re barely gonna believe this
but we are nearly there already
all we’ve got to do now when I honestly
this is how simple this dish is a glass
of wine to reduce down so white wine
nice Italian white wine all about also
know you’ve used this stuff before once
on our Channel
absolutely so it’s like a pasta but in
the rice grain it’s tasted very very
small easy to get hold of cooks much
quicker than risotto rice that can go in
cover that in all the whiney buttery
goodness then bit of a cheat a stock
cube that’s gonna go in as well and just
to clarify
although is pasta yes it hides a little
bit like rice in fact they’re leeches
lots of starch what gives us this kind
of risotto texture
quickly passes perfect and unlike a
risotto when normally you’d have had
stop a little bit the time this time you
put the whole lot in at once so make
sure it’s the right amount and you can
get all the ingredients on our website
it’s not a food on cult
perfect that’s how simple it was ought
to be in the meantime we can grate up
some parmesan so grab some palms out
fridge and legal yes so much easier the
normal result so you don’t have to stand
there laboring over it just gonna stir
every couple of minutes great up plenty
of that okay we still on about eight
minutes our units first time I use just
even you can grate Parmesan cheese is
ready peas and ready watercress is ready
we can come back to it right at the end
to finish it off after seven or eight
minutes look at that a beautiful
luxurious kind of risotto consistency
and now we can add in order extra
flavors so palm of that huge hand what
you did before that can all go in there
some creme fraiche for extra creaminess
like verts and our Peas now these are
just frozen peas we’ve let defrost and
they’re good to go mmm
and then stir the whole thing together
there’s enough heat in that pasta to
wall no cheese through and it stops the
cooking isn’t over
yeah I’ll make a sound effects and then
a squeeze of lemon juice in there as
well just to lift flavors at the final
moment and that’s it as simple as that
beautiful consistency that just relaxes
onto the weight there we go
and to finish off a little bit of
watercress this nice peppery watercress
there on top as if that’s not enough
more cheese there we go if that isn’t a
cheap risotto to be proud of
he and Han with orzo pasta sorted I
don’t need to do that that’s what we do
on our own channel here on Jamie
Oliver’s we’re going to dig straight in
say dig in I can make this every day
it’s so quick there’s no reason not
it’s actually really light it’s like the
lemon and everything else my customer
business a little bit it’s cheesy is
creamy well Darby O’Gill boxer P don’t
forget to subscribe to jamie oliver’s
foodtube for loads more videos like this
and if you want this recipe that all the
details can go to our website
santafeford.com Putin salty
[Music]
now occasionally who we are I’m Barry
this is Ben he’s the the chef can stop
it and just explain we’re in Jamie
Oliver’s kitchen momen taking over and
we are making pea and ham although today
is there something slight twist sort of
twist Jamie Oliver is pretty hot on his
risottos but we’re gonna do one today
with the cheat we’re going to use also
pasta and for the risotto rice okay it’s
so much quicker and easier plus we’re
gonna flavor ours with P and how classic
combos okay okay so to start with I know
Sherlock if you can grab a clove of
garlic and chop that up that’d be the
basis of our risotto sweat it off in
some oil and butter and meanwhile one of
two flavors in the dish we’ve got some
ham and this is just a damaged joint or
piece of ham that we’ve just bought off
and a little bit of water until it’s
cooked through also in sandwiches it’s
great to have around for pasta dishes
because it’s already cooked and we just
need to dice up a little bit to go into
our risotto
although and key to risotto season all
the way through this isn’t the start
salt and pepper
halfway through and then at the end as
well right onions and garlic’s sweat it
off so our hand can go in as well and
then you’re barely gonna believe this
but we are nearly there already
all we’ve got to do now when I honestly
this is how simple this dish is a glass
of wine to reduce down so white wine
nice Italian white wine all about also
know you’ve used this stuff before once
on our Channel
absolutely so it’s like a pasta but in
the rice grain it’s tasted very very
small easy to get hold of cooks much
quicker than risotto rice that can go in
cover that in all the whiney buttery
goodness then bit of a cheat a stock
cube that’s gonna go in as well and just
to clarify
although is pasta yes it hides a little
bit like rice in fact they’re leeches
lots of starch what gives us this kind
of risotto texture
quickly passes perfect and unlike a
risotto when normally you’d have had
stop a little bit the time this time you
put the whole lot in at once so make
sure it’s the right amount and you can
get all the ingredients on our website
it’s not a food on cult
perfect that’s how simple it was ought
to be in the meantime we can grate up
some parmesan so grab some palms out
fridge and legal yes so much easier the
normal result so you don’t have to stand
there laboring over it just gonna stir
every couple of minutes great up plenty
of that okay we still on about eight
minutes our units first time I use just
even you can grate Parmesan cheese is
ready peas and ready watercress is ready
we can come back to it right at the end
to finish it off after seven or eight
minutes look at that a beautiful
luxurious kind of risotto consistency
and now we can add in order extra
flavors so palm of that huge hand what
you did before that can all go in there
some creme fraiche for extra creaminess
like verts and our Peas now these are
just frozen peas we’ve let defrost and
they’re good to go mmm
and then stir the whole thing together
there’s enough heat in that pasta to
wall no cheese through and it stops the
cooking isn’t over
yeah I’ll make a sound effects and then
a squeeze of lemon juice in there as
well just to lift flavors at the final
moment and that’s it as simple as that
beautiful consistency that just relaxes
onto the weight there we go
and to finish off a little bit of
watercress this nice peppery watercress
there on top as if that’s not enough
more cheese there we go if that isn’t a
cheap risotto to be proud of
he and Han with orzo pasta sorted I
don’t need to do that that’s what we do
on our own channel here on Jamie
Oliver’s we’re going to dig straight in
say dig in I can make this every day
it’s so quick there’s no reason not
it’s actually really light it’s like the
lemon and everything else my customer
business a little bit it’s cheesy is
creamy well Darby O’Gill boxer P don’t
forget to subscribe to jamie oliver’s
foodtube for loads more videos like this
and if you want this recipe that all the
details can go to our website
santafeford.com Putin salty
[Music]
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