Fresh Pea, Mint and Lemon Risotto
| Published: 17th July 2007 23:20 |
A great summer dish, light and fragrant. Makes a great light lunch or lazy evening supper. The peas are barely cooked and retain a wonderful fresh sweetness.
Fresh Pea, Mint and Lemon Risotto
- Serves: 2
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
Ingredients
250 g Fresh Peas, Podded
3 tablespoon olive oil
1/2 onion, peeled and chopped finely
1 clove garlic, peeled and chopped
250g risotto rice (Vialone Nano, Carnaroli or Arborio)
400ml hot vegetable Stock (or chicken stock if you prefer)
1 tablespoon fresh chopped mint
The zest of an unwaxed lemon
Salt and pepper
Fresh parmesan shavings
Method
1. Gently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown.
2. Add the garlic and cook for about 2 minutes.
3. Stir in the rice and continue to cook until the grains have become translucent and glossy.
4. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20-25 minutes.
5. Add the peas, half of the mint and lemon zest with the last ladle of liquid. Season with salt and pepper to taste.
6. Sprinkle with rest of the mint and shavings of Parmesan. Serve with a fresh green salad and garlic bread.
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