Pea and Mint Risotto
This rich and creamy (yet delightfully fresh) pea and mint risotto is perfect for a starter or a decent main course for two.
Serves
2
Ingredients
- Large knob of butter
- 1 small onion, finely chopped
- 125g Arborio risotto rice
- 450ml vegetable stock
- 125g frozen peas
- 1-2 tbsp Tracklements Traditional Mint Sauce
- Sea salt and black pepper
- Grated Parmesan (for mixing through, and sprinkling over the risotto)
- Rocket for a chef-y flourish or as a side salad
Method
- Melt the butter in a pan, add the onion and cook for three minutes until soft
- Stir the rice into the onions to coat the grains in butter and cook for a minute more
- Start adding the stock a ladleful at a time, stirring often, only adding more once the liquid has been absorbed by the rice (this should take about 20 mins)
- If the rice is still a little hard – just add a touch more stock.
- As the rice becomes plump and tender, about five mins before the end of cooking, stir in the peas, traditional mint sauce and the parmesan (and an extra knob of butter if you’re feeling indulgent)
- Season to taste and serve with more grated parmesan and a rocket salad
