VegetarianOne-potDinner
Pea & mint risotto
A bright spring risotto, rich with parmesan but lifted by peas, lemon and fresh mint.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
From Meal Planna
Gather
Ingredients
- 1 litrevegetable stock, kept warm
- 1 tbspolive oil
- 1onion, finely chopped
- 300 grisotto rice
- 150 mldry white wine
- 250 gfrozen peas, defrosted
- 50 gparmesan, finely grated
- 1lemon, zested
- 1 handfulmint leaves, roughly torn
Make
Method
- 1.
Soften the onion in olive oil over a low heat without colouring.
8 minutes - 2.
Stir in the rice for one minute, then add the wine and let it bubble away.
3 minutes - 3.
Add warm stock a ladle at a time, stirring often and waiting until absorbed.
18 minutes - 4.
Blend half the peas with a splash of stock. Fold all the peas into the rice.
3 minutes - 5.
Take off the heat. Beat in parmesan, lemon zest and mint; rest for two minutes.
2 minutes