Pea and mint rissoto

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 10
Servings 1
Minutes 15


Serving Change
  • 300
    Arborio rice
  • 200
    fresh peas
  • A handful of fresh mint
  • 1
    vegetable stock
  • 1
    onion, peeled and finely chopped
  • 2
    cloves garlic, crushed
  • 100
  • 120
    extra virgin olive oil
  • 1
    large handful grated Parmesan cheese
  • Salt to taste


Make up the vegetable stock and keep over a low heat.

In a large pan melt the butter and add the olive oil, gently fry the onion until soft and add the garlic. Cook for 2 mins then add the rice. Stir to coat the rice, that takes about a minute, then add the stock. Stir until the stock has been absorbed and continue to slowly add the stock as the previous addition is absorbed.
Continue with this process until you have used all the stock and the rice is a creamy texture and is cooked through but remains firm. Stir in the peas, mint, the remainder of the butter and Parmesan. Give it a final stir before serving.

Recipe credit: Savvy Kids Food
Tip: You do not need to add the mint.

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Read more on: starch  |  stir-fry  |  slow cook


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