Pea and mint risotto

Risotto takes a bit of attention, but the glossy result is worth it - especially with the addition of mint for a lift at the end. Perfect for a fresh, meat-free Monday night.

Serves: 4


1 Tbsp (15ml) olive oil
1 Tbsp (15ml) butter
2 crushed cloves garlic
1finely chopped small onion
1½ cups arborio rice
½ cup (125ml) dry white wine
3 cups good, warm stock
80-100g peas
Salt and black pepper
¼ cup grated parmesan
a few sprigs mint


Fry the olive oil, butter, garlic and onions in a large heavy-bottomed saucepan until softened, but not coloured. Add the rice and fry for a further 5 minutes, until the rice grains are slightly translucent.

Add the wine and stir for a minute or two, before adding a ladle of warm stock. Stir until the rice absorbs the liquid. Repeat the process for 20-30 minutes until the rice is tender with a slight nutty bite and a creamy rich texture. Add the peas and cook for 2 minutes before removing from the heat. Stir in the seasoning and the Parmesan and serve immediately with mint and extra grated Parmesan.


Tip: For a super-indulgent risotto, stir through a knob of butter just before serving.


Recipe by Hannah Lewry, courtesy City Press iMagazine.

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