Ingredients
½ Cup - a2 Milk® Whole
6 cups - Chicken or vegetable stock
2 Tbsp. - Olive oil
½ Cup - Minced shallots
1 ½ Cups - Arborio rice
2 - Garlic cloves, minced
Salt and pepper to taste
½ Cup - White wine
2 tsp. - Lemon zest
2 Tbsp. - Fresh lemon juice
½ Cup - Freshly grated manchego (sheep's milk) cheese
1 Cup - Fresh or frozen peas
Directions
- Bring the stock to a low simmer over medium heat. Cover the pot and reduce the heat to low.
- Separately, place the olive oil in a large pot over medium heat. Add the shallots and garlic. Season the mixture with salt and pepper and sauté until softened.
- Add the rice to the pot and coat with the mixture. Cook until the moisture evaporates, and the rice begins to toast.
- Add the wine to the pot and stir the mixture. Once the liquid begins to evaporate, begin adding the hot stock one ladle at a time, stirring and allowing the moisture to evaporate between each addition. Cook for about 25 minutes until the mixture is thick, tender and creamy. Remove from the heat.
- Incorporate the grated Manchego cheese, lemon zest, lemon juice, milk and peas. Season with salt and pepper as desired and serve hot.
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* No significant difference has been shown between milk from rBST-treated and non rBST-treated cows
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