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Spring Pea Risotto

Preparation and cooking time
50 min
4 persons
  • 200g/7 oz mint leaves, roughly chopped
  • 1 tsp. sea salt flakes
  • 1 tbsp. olive oil, plus extra for drizzling
  • 3 tbsp. unsalted butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 225ml/8 fl oz dry white wine
  • 400g/14 oz Arborio rice
  • 1.3l hot chicken stock
  • 100g/4 oz frozen peas, thawed
  • 200g/7 oz sugar snap peas, trimmed, blanched, halved
  • Sea salt and cracked black pepper
  • Snow pea tendrils (optional)

Place the mint and salt in a mortar and pestle and pound until a rough pasteforms. Add the oil, stir to combine and set aside. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4-5 minutes or until softened. Add the wine and cook off for 2 minutes; add the rice and cook, stirring for 1-2 minutes. Add the stock gradually, adding more once absorbed, and cook, stirring frequently, for 20-25 minutes or until the rice is cooked.Remove from heat and stir through the remaining butter, Parmesan, peas, sugar snap peas,mint mixture, salt and pepper. Divide between plates and top with some snow pea tendrils. Drizzle with olive oil and serve.