Pea & Mint Risotto

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 250g risotto rice (Arborio)
• 1L vegetable stock, warmed
• 200g peas
• Handful fresh mint leaves
• Zest of 1 lemon
• 50g parmesan
• 2 tbsp olive oil or butter
• Salt & pepper

Method

1. 1

   Heat oil/butter. Cook onion and garlic 5-7 minutes until soft

2. 2

   Add rice and stir 1-2 minutes until edges turn translucent

3. 3

   Add warm stock a ladle at a time, stirring often. Cook for 20 minutes

4. 4

   Stir in peas for the final 5 minutes. Blend some peas with mint for colour

5. 5

   Add lemon zest, parmesan, salt, and pepper. Rest 2 minutes

Swaps & variations

• Add asparagus or broad beans
• Add pea shoots for garnish
• Add a splash of white wine
• Add chilli flakes for heat

Storing & freezing

Best eaten fresh. Can refrigerate 2-3 days. Add extra stock to loosen when reheating.