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Pea and mint risotto

Australian Gourmet Traveller fast recipe for pea and mint risotto
Pea and mint risotto

Pea and mint risotto

Ben Dearnley

Ingredients

Method

Main

1.Heat olive oil in a large saucepan, add onion and garlic and sauté over low heat for 8 minutes or until onion is soft and translucent.
2.Add rice and sauté over medium heat for 5 minutes, then add a little chicken stock and stir until absorbed, continuing to add stock and stirring until rice is al dente, then add peas and mint and cook for 2 minutes or until peas are tender. Season to taste with sea salt and freshly ground black pepper. Scatter risotto with parmesan and serve immediately.

Note Unrefined rice is risotto rice that has not been completely polished. This gives the risotto a lovely nutty flavour and prevents it becoming too creamy. It is available from select delicatessens. If unavailable, standard risotto rices make a fine substitute.

Notes

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