Pea and Mint Risotto
- 1 Onion
- 250 g Risotto Rice
- 900 ml Stock
- 150 g Peas
- 2 tbsp Fresh Mint
- 25 g Butter
- Heat a large knob of butter in a pan and add the onion. Cook for 3 minutes then stir in the rice.
- Add a ladleful of stock and stir, until absorbed. Keep adding stock until you have used it all. The rice should be plump and tender. If not add more water/stock.
- Stir in the peas and simmer for 2 minutes. Stir in the mint and season.
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