Pea and mint rissoto

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

Ingredients 10
Servings 4
Time 15

Ingredients

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

Method

30
 
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.

Buy the book at kalahari.net

 

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

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.