Main course
Pea and Mint Risotto
A creamy parmesan risotto, brightened by peas and a touch of fresh mint: the freshness of spring in a comforting dish.
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 4 servings
Ingredients
- 300g (1½ cups) rice
- 300g (10½ oz) peas
- 1 onion
- 1 stock cube
- 10cl (⅓ cup + 1 tbsp) white wine (optional)
- 60g (⅔ cup) parmesan
- A few mint leaves
- 20g (1½ tbsp) butter
- 1 tbsp oil
- Salt and pepper
Instructions
Dissolve the stock cube in hot water and keep it at a simmer.
Sauté the chopped onion in the oil and half the butter, in a sauté pan, for 3 minutes.
Add the rice, toast it for 1 minute, stirring, then deglaze with the white wine.
Add the hot stock one ladle at a time, stirring regularly, letting it absorb before adding more, for about 18 minutes.
Add the peas halfway through the rice cooking.
Off the heat, stir in the remaining butter, the parmesan, and chopped mint. Adjust the seasoning and serve right away.