Spring Pea Risotto
By GreenPan
Spring Pea Risotto
By GreenPan
Yield/Serves:
Makes 4 servings
- 2 cups mint leaves, roughly chopped
- 1 teaspoon sea salt flakes
- 1 tablespoon olive oil, plus extra for drizzling
- 3 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 clove garlic, crushed
- ⅓ cup dry white wine
- 2 cups Arborio rice
- 6 cups hot chicken stock
- ½ cup frozen peas, thawed
- 7 ounces sugar snap peas, trimmed, blanched, halved
- Sea salt and cracked black pepper
- Snow pea tendrils, optional
Place the mint and salt in a mortar and pestle and pound until a rough paste forms. Add the oil, stir to combine and set aside.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4 to 5 minutes or until softened. Add the wine and cook off for 2 minutes; add the rice and cook, stirring for 1 to 2 minutes.
Add the stock gradually, adding more once absorbed, and cook, stirring frequently, for 20 to 25 minutes or until the rice is cooked. Remove from heat and stir through the remaining butter, Parmesan, peas, sugar snap peas, mint mixture, salt and pepper. Divide between plates and top with some snow pea tendrils. Drizzle with olive oil and serve.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4 to 5 minutes or until softened. Add the wine and cook off for 2 minutes; add the rice and cook, stirring for 1 to 2 minutes.
Add the stock gradually, adding more once absorbed, and cook, stirring frequently, for 20 to 25 minutes or until the rice is cooked. Remove from heat and stir through the remaining butter, Parmesan, peas, sugar snap peas, mint mixture, salt and pepper. Divide between plates and top with some snow pea tendrils. Drizzle with olive oil and serve.