Pea and Mint Risotto

Servings 4 people


  • Saucepan


  • 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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