Name: Pea and mint Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Boil
Ingredients: 1 onion finely chopped; 1 Tbs fresh chillies 573; 200 g risotto rice; 500-600 ml stock; 1 cup peas frozen; bunch fresh mint; salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (7)

1	onion — finely chopped
1 Tbs	fresh chillies — 573
200 g	risotto rice
500-600 ml	stock
1 cup	peas — frozen
bunch	fresh mint
	salt and freshly ground black pepper

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Method:

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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