
Spring Pea and Mint Risotto
Serves 4
INGREDIENTS
- 2 cups mint leaves, roughly chopped
- 1 tsp sea salt flakes
- 1 tbsp olive oil
- 75 g unsalted butter, choppe d
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/3 cup dry white wine
- 2 cups arborio rice
- 1½ litres hot chicken stock
- ½ cup finely grated Parmesan
- 2 cups fresh or frozen peas, thawed
- 200 g sugar snap peas, trimmed, blanched and halved
- sea salt and cracked black pepper
- crème fraîche and snow pea tendrils, to serve
INSTRUCTIONS
- With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
- Melt 25 g butter in a saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4 to 5 minutes or until softened. Add the wine and cook for 2 minutes. Add the rice and cook, stirring, for 1 to 2 minutes. Add the stock, 1 cup at a time, adding more once absorbed, and cook, stirring, for 20 to 25 minutes or until the rice is al dente.
- Remove from the heat and stir through the remaining ingredients. Top with crème fraîche and tendrils to serve.

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