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Minted Pea Risotto

Published Saturday, 22 November, 2014 by Joe

A rich creamy risotto with minted peas



  • Oil (enough to cover bottom of pan)
  • 10g butter
  • 10ml cream
  • half a small onion finely diced
  • 60g arborio rice
  • 35ml white wine
  • 400ml-500ml vegetable stock
  • 75g frozen peas
  • 5 mint leaves washed and really finely chopped
  • salt and pepper to season


1. Sweat off the onion in a oiled saucepan, about 3-5 minutes should do

2. Add arborio rice and coat in the oil, now add the white wine and cook out. (this is basically evaporating the liquid. ***stir constantly

3. Add stock a tenth at a time and each time make sure you cook the liquid out. ***stir constantly

4. While doing this blanch the peas, strain and mix the chopped mint into it.

5. After about 20 minutes the rice should have doubled in size and will still taste a bit crunchy.

add the minted peas, butter and cream. Stir for a couple of minutes and serve.

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