Pea and Mint Risotto

Name: Pea and Mint Risotto
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: Garden Peas 375g 180g Birds Eye Garden Peas; 170 g Arborio Rice; 1 tablespoon Olive Oil; 2 Small Shallots; 1 Garlic Clove; 250 ml Vegetable Stock; 80 ml White Wine; 10g of Fresh Mint Leaves; 10 g Fresh Parmesan, grated (serving optional)

Lunch Ideas Dinner Recipes Side Meals for kids

15 mins

preparation

30 mins

cooking

Intermediate

Servings

(0)

Write a review

Pea and Mint Risotto Recipe

Packed full of flavour pea and mint risotto is a perfect meal or side dish in the cold months.

Our method

Finely dice the shallots and garlic, heat oil in a pan add the diced shallots and garlic leave to gently sweat for about 10 minutes until soft.
Stir the arborio rice into the shallots.
Pour in the stock, bring to the boil and stir until completely absorbed.
Turn down to a low heat and simmer for 20 minutes adding the white wine, stirring continuously until the rice is tender and it has a creamy consistency.
Add the frozen peas and season to taste. Take off the heat once the garden peas are hot and have been cooked according to pack cooking instructions.
Sprinkle with grated parmesan to serve.