Minted Pea Risotto

A rich creamy risotto with minted peas

Ingredients

• Oil (enough to cover bottom of pan)
• 10g butter
• 10ml cream
• half a small onion finely diced
• 60g arborio rice
• 35ml white wine
• 400ml-500ml vegetable stock
• 75g frozen peas
• 5 mint leaves washed and really finely chopped
• salt and pepper to season

Instructions

STEP 1:

1. Sweat off the onion in a oiled saucepan, about 3-5 minutes should do

STEP 2:

2. Add arborio rice and coat in the oil, now add the white wine and cook out. (this is basically evaporating the liquid. ***stir constantly

STEP 3:

3. Add stock a tenth at a time and each time make sure you cook the liquid out. ***stir constantly

STEP 4:

4. While doing this blanch the peas, strain and mix the chopped mint into it.

STEP 5:

5. After about 20 minutes the rice should have doubled in size and will still taste a bit crunchy.

STEP 6:

add the minted peas, butter and cream. Stir for a couple of minutes and serve.