Pea and Mint Risotto
Week
18
Season
Spring
Difficulty
Easy
Bright green garden peas with fresh mint create a creamy and fragrant risotto for early summer.
Ingredients:
150g garden peas
200g arborio rice
1 onion, chopped
700ml vegetable stock
2 tbsp butter
50g parmesan
Salt and pepper
Method:
1 onion, chopped
700ml vegetable stock
2 tbsp butter
50g parmesan
Salt and pepper
Method:
2 tbsp butter
50g parmesan
Salt and pepper
Method:
Salt and pepper
Method:
Sauté onion in butter, add rice, gradually stir in stock. Add peas halfway, finish with parmesan and seasoning.
Cooking time: 35-40 minutes
Storage: Refrigerate 2 days; best fresh.