UK
Pea & Mint Risotto
A fresh, vibrant British-Italian fusion risotto with garden peas and mint.
~50 mintotal~763 kcalper serving~26g protein~115g carbs~22g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
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
Cooking Steps
Heat oil/butter. Cook onion and garlic 5-7 minutes until soft
Add rice and stir 1-2 minutes until edges turn translucent
Add warm stock a ladle at a time, stirring often. Cook for 20 minutes
Stir in peas for the final 5 minutes. Blend some peas with mint for colour
Add lemon zest, parmesan, salt, and pepper. Rest 2 minutes
Optional Enhancements
- Add asparagus or broad beans
- Add pea shoots for garnish
- Add a splash of white wine
- Add chilli flakes for heat
Plant & Growing Tips
- Peas: Sow early spring in trenches. Provide support with pea sticks
- Mint: Plant in pots to contain spreading. Prefers partial shade
- Onions: Start from sets. Keep weed-free
Natural Pest Control
- Blackfly: nasturtiums draw them away from peas
- Slugs: beer traps or copper tape
- Mint: naturally repels some pests
Harvest
- Peas: Pick early for sweetness
- Mint: Harvest just before flowering
- Onions: Harvest when tops fall over
Storing & Freezing
Best eaten fresh. Can refrigerate 2-3 days. Add extra stock to loosen when reheating.
