Pea and Mint Risotto
Serves: 2
Prep time: 5 minutes
Cook time: 60 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- ¼ cup extra virgin olive oil
- 1 brown shallot onion, finely chopped
- 2 cloves garlic, finely sliced
- 1 cup risotto or arborio rice
- 1 L chicken stock, hot
- 1 cup frozen peas
- ¼ cup mint leaves, chopped
- cracked black pepper
- 2 tablespoons parmesan cheese, grated
Method:
- HEAT oil in large pan then add onion and cook until translucent. Add garlic and heat through.
- ADD rice and stir until each grain is coated in the oily onion mixture.
- SLOWLY add the stock, about 100ml at a time, stirring until absorbed by rice before adding more. Repeat until you have added in all of the stock.
- ADD peas and heat through until tender then add mint leaves and stir.
- SERVE with cracked black pepper and parmesan cheese on top.
What's Great About It:
This risotto recipe is versatile and works well with several different vegetable and herb combinations! Try roasted pumpkin or zucchini with parsley or wild mushrooms and thyme.
