FoodCoop Recipes
Jude's Pea & Mint Risotto
Serves
2
Ingredients
125g risotto rice
125g peas
1 medium onion, finely chopped
1 tbs Cotswold Gold rapeseed oil
1 clove garlic, crushed or grated
1/2 cup dry white wine
900ml vegetable stock
Juice of half lemon
1 tbs fresh mint, chopped
2 tbs Parmesan cheese, finely grated
2 tbs Jess's cream
Method
Gently fry the onions in oil for 5 mins in rapeseed oil, do not allow to brown.
Add the rice and stir over a gentle heat for 3 mins.
Add the wine, it will sizzle, then add the garlic
Stir for 1 min
Add 1 ladle of the warm vegetable stock and stir until the liquid is nearly absorbed.
Do the same again with another ladle and continue adding and cooking out until 3/4 of the liquid has been added and absorbed, approx 20 – 25 mins
Add the frozen peas with the last 1/4 of liquid. Add the lemon juice.
When all the liquid is just about absorbed, add the cream and chopped fresh mint.
Serve topped with grated Parmesan.
