Mint and Pea Risotto

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Vegetable stock

4 cups

Frozen peas

1 cup

Fresh mint leaves

1/4 cup, finely chopped + few whole mint leaves for garnish

Parmesan cheese

1/2 cup, grated + extra for garnish

Salt and pepper

to taste

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the finely chopped onion and minced garlic to the pan, sauté until the onion becomes translucent, approximately 5 minutes.
3. Add the Arborio rice to the pan, ensuring each grain is coated with the aromatic oil. Cook the rice for 2 minutes, or until it adopts a golden hue.
4. Pour in the white wine, stirring continuously until the rice has absorbed the wine completely.
5. Gradually add the vegetable stock, one cup at a time, stirring constantly. Wait until the liquid has been absorbed before adding the next cup of stock. This process should take about 20-25 minutes.
6. Once the rice is tender and all the stock has been absorbed, stir in the frozen peas. Allow them to cook for 2 more minutes until warmed through.
7. Remove the pan from the heat and blend in the finely chopped fresh mint leaves and grated Parmesan cheese. Season the risotto with salt and pepper according to your preference.
8. Serve the Mint and Pea Risotto immediately, garnishing with a few whole mint leaves and an extra sprinkle of Parmesan cheese, if desired.