World Cuisine

Pea and Mint Risotto

cook 30 mins
  • 1 tablespoon olive oil
  • 2 shallots, finely diced
  • 400 g (13 oz) Arborio rice
  • 100 ml (3 1/2 fl oz) white wine
  • about 900 ml (1 1/2 pints) hot vegetable stock
  • 100 g (3 1/2 oz) fresh or frozen peas, defrosted
  • a small handful of mint leaves, chopped
  • 40 g (1 3/4 oz) butter
  • 40 g (1 3/4 oz) Parmesan cheese, grated
  • salt and pepper
  • Heat the olive oil in a large saucepan and sauté the shallots for 2–3 minutes, until softened but not coloured.
  • Stir in the rice and continue to stir, until the edges of the grains look translucent.
  • Pour in the wine and cook for 1–2 minutes, until it is absorbed.
  • Add a ladle of the hot vegetable stock and stir continuously, until it has all been absorbed.
  • Repeat with the remaining hot stock, adding a ladle at a time, until the rice is ‘al dente’.
  • Stir in the peas, mint, butter and half the Parmesan, season with salt and pepper and cook for a further 2–3 minutes.
  • Serve sprinkled with the remaining grated Parmesan.
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