Pea and mint risottoby Ally Richards |
| Preperation time: 5 mins Cooking time: 30 mins Serves: 2 |
| Recipe Ingredients |
| 125g arborio risotto rice; 125g frozen peas; 2 tbsp chopped fresh mint; 1 small onion, finely chopped; 450ml vegetable stock; large knob of butter; salt and pepper; parmesan (optional). |
| Recipe Method |
| In a large saucepan melt the butter and gently
cook the onion for about 3 minutes. Add the rice and stir until
each grain is coated in the melted butter. Add a ladleful of stock and wait until it has been absorbed before adding the next ladleful, continue until all the stock has been absorbed. Once the rice is tender add the peas and simmer for 2 minutes. Add the mint and season. Serve with a sprinkling of parmesan. |
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