Pea & Mint Risotto

Savour the vibrant flavors of spring with our tantalizing Pea & Mint Risotto recipe. This elegant dish combines creamy Carnaroli rice with the freshness of garden peas and the aromatic essence of mint. Each spoonful offers a burst of seasonal goodness, making it a delightful culinary experience for any occasion.

Ingredients

Serves 2 as starter or as part of a main course

• 40g unsalted butter
• 50g onion, chopped
• 1 clove garlic, finely chopped
• 100g carnaroli rice (arborio would work well too)
• 70ml dry white wine
• 500ml vegetable stock
• 100g pea puree
• 30g fresh & defrosted peas
• 20g grated fresh Parmesan
• Sea salt and cracked black pepper
• 6 leaves shredded mint 
• Squeeze lemon juice

Method

1.     Melt approximately 25g of the butter in a heavy based pan.  Reserve 25g of butter for adding at the end.

2.     Add the chopped onion and garlic, cook without colour until softened.

3.     Add the rice to the onions and continue to cook for 2 minutes.

4.     Add the white wine and cook out, stirring all the time until it evaporates.

5.     Add the vegetable stock a little at a time continually stirring allowing the rice to absorb it before adding more (approximately 15 minutes).

6.     The risotto should now be the consistency of a rice pudding.

7.     Add the pea puree, whole peas, grated Parmesan and the remaining unsalted butter chopped into cubes to emulsify the risotto.

8.     Season with salt and black pepper, add the mint and serve into a bowl straight away. 

Tips

• For a main course dish, seve a piece of white fish such as a Brill Fillet on top of a bed of risotto.