15 mins
preparation
30 mins
cooking
Intermediate
4
Servings
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.
Tip!
- If you are feeling more adventurous then try adding pomegranate seeds or cashew nuts. There are dozens of variations of this Caribbean favourite.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
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)
Did you cook this recipe? Leave us a review!
Tasty alternatives
Aromatic Pea and Kerala Beef Fry Recipe Idea
1 h
Intermediate
Pea and Bacon Risotto Recipe
35 mins
Intermediate
Pea and Ham Risotto Recipe
35 mins
Intermediate
Pasta Bake with Garden Peas
40 mins
Easy
Pea and Crunchy Courgette Farfalle
30 mins
Easy
Pea and Minced Pork Stir Fry
30 mins
Easy
Pea and Seafood Paella with Brown Rice and Saffron
1 h
Intermediate
Pea Chilli In Taco Shells
35 mins
Easy
Pea, Ham and Egg Empanadillas
25 mins
Intermediate
Pea, Rocket and Watercress Soup
30 mins
Easy
Pea and Ham Soup Recipe: How To Make
40 mins
Easy
Smoked Salmon Salad Recipe with Garden Peas
5 mins
Easy