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Pea and mint Risotto

Recipe from: 21 April 2010
pea mint risotto

Ingredients 7
Servings 2
Time 10 mins


  • 1
    Onion Finely Chopped
  • 1
    Olive Oil
  • 200
    Risotto Rice
  • 500-600
    Stock (1 Cube of Marigold Yeast and Gluten Free Vegetable Stock to Boiling Water)
  • 1
    Frozen Peas
  • bunch
  • Salt and Pepper


20 mins
Add the chopped onion to a large pot and fry in the olive oil with a sprinkle of salt until translucent.

Add the rice and fry for a few minutes, making sure each grain is coated in oil.

Slowly start adding the stock, a ladle at a time and wait for the rice to absorb the stock before adding the next ladle. (This process gives the dish its creamy texture) When adding the stock to the pot, it must bubble due to the heat.

Stir the rice after every ladle of stock has been added, making sure it doesn't stick to the bottom of the pot.

Once 500mls of stock have been added, if the texture is too stodgy and not yet entirely cooked, add some more liquid.

The rice must still have a nice bite to it, but not as if it is still raw - you must be able to see all the individual grains.

Add the frozen peas and fresh mint leaves, stirring to combine.

Add the salt and pepper.

Cook for a few minutes until the peas are al dente.

Serve immediately while the rice is still creamy and a little runny.

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Read more on: starch  |  sauté

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