Mint brings all the flavour of summer to the table. Why not give this Pea and Mint Risotto a look for a dinner on a hot day. Creamy risotto with a fresh touch!
I’ve probably said this a million times, but I’ll say it again, risotto is one of my favourite all time dishes. I just love it! I haven’t met a risotto that I didn’t like. Oh wait, I tell a lie. I tried plankton risotto and that experience I could have done without. Nobody needs plankton, nobody. Sorry plankton eaters.
This risotto, I loved. It was creamy yet fresh and light but satisfying. The perfect summer meal.
Notes about the risotto
- When cooking risottos sometimes you will need more stock and sometimes a little less. This usually depends on the type of pot you are using and how quickly the liquid is absorbing into the rice.
- I like to use a heavy bottomed stainless steel pot for making risotto and I always set the heat to medium-low once it starts to cook. This should help with the liquid being absorbed at the right temperature and the right time so you rice is cooked as well. If you get to the end and your rice is still a little hard, add more stock and reduce the heat as low as you can. This should help finish off the cooking of the rice.
Happy cooking friends and stay cool!
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Get the recipe!
Pea & Mint Risotto
- 1 1/2 Cups Arborio rice short grain Italian rice
- 4 Cups vegetable stock
- 1 Cup white wine
- 1 Cup parmesan cheese fresh grated
- 1 medium onion finely diced
- 1 Cup peas
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic crushed
- Small bunch of fresh chopped mint
- In a large stainless steel pot add one tablespoon of the oil and the garlic, cook for a minute. Add the onion and cook until they soften, about 5 minutes.
- Add the remaining tablespoon of olive oil and the rice. Stir for a few minutes until you notice the edges are translucent in colour. Next add all the wine and reduce heat to medium. Cook until all the liquid has absorbed. This will probably take about 2-3 minutes. Stir while cooking so it does not stick. Once all the liquid has absorbed add about 1 cup of the stock. Stir while cooking until all the liquid has absorbed. Continue adding stock gradually as the rice cooks and the stock is absorbed into the rice. Add the peas. Reserve about 1/2 cup of stock.
- Add the cheese, remaining stock, butter, and mint Stir for a a minute or so. Remove from heat and serve immediately.
- Can be topped with extra mint and parmesan when serving.
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