Name: Pea and mint rissoto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 300.00 g rice arborio; 200.00 g peas fresh; 0.00 fresh mint handful; 1.00 Litres stock vegetable; 1.00 onion peeled and finely chopped; 2.00 garlic cloves, crushed; 100.00 g butter; 120.00 ml olive oil extra virgin; 1.00 parmesan cheese grated; 0.00 salt to taste

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Ingredients (10)

300.00 g	rice — arborio
200.00 g	peas — fresh
0.00	fresh mint — handful
1.00 Litres	stock — vegetable
1.00	onion — peeled and finely chopped
2.00	garlic — cloves, crushed
100.00 g	butter
120.00 ml	olive oil — extra virgin
1.00	parmesan cheese — grated
0.00	salt — to taste

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Method:

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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