| 5 c. Vegetable stock, (homemade or possibly low-sodium canned broth) |
1 1/4 cups |
$3.69 per 32 ounces
|
$1.19 |
| 6 sprg fresh mint |
1 tablespoon |
$3.92 per ounce
|
$1.18 |
| 2 Tbsp. Fresh mint chopped leaves for garnish, reserved |
1 1/2 teaspoons |
$3.92 per ounce
|
$0.39 |
| 6 sprg parsley |
1 tablespoon |
$1.09 per cup
|
$0.10 |
| 2 Tbsp. Parsley chopped leaves for garnish, reserved |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 2 Tbsp. Extra-virgin extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1/2 c. Chopped shallots |
2 tablespoons |
$3.99 per pound
|
$0.18 |
| 1Â 1/4 c. Superfino or possibly arborio rice |
1/4 cup |
$4.19 per 80 ounces
|
$0.11 |
| 1 tsp Loosely packed saffron threads |
1/4 teaspoon |
$17.77 per 0.06 ounces
|
$1.83 |
| 1/2 c. Dry white wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 2 tsp Finely grated fresh lemon zest |
1/2 teaspoon |
n/a
|
|
| 1 c. Sweet peas, (cooked) |
1/4 cup |
$3.40 per 16 ounces
|
$0.27 |
| 1/3 c. Freshly grated Parmigiano-Reggiano plus additional for the table |
1 tablespoon |
n/a
|
|
| 2 tsp Fresh lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| Total per Serving |
$5.75 |
| Total Recipe |
$22.98 |
Suggestions?