Pea & Mint Risotto
By not-recognizedFor a fresh and flavoursome main course, this Italian-inspired dish takes some beating.Time and servings
Total time
Servings
Cooking time
Ingredients
10 total- 50 g of grana pandano
- 150 ml of martini extra dry
- 1 tbsp of mint
- 1 tbsp of blended olive oil
- 25 g of unsalted butter
- 900 ml of chicken stock
- 400 g of carnaroli risotto rice
- 4 rashers of english smoked streaky rashers
- 6 salad onions
- 210 g of shelled garden peas
Method
3 stepsStep 1
Place the stock in a saucepan and bring to the boil and then reduce the heat to a very gentle simmer. Heat the oil in a large saucepan and cook the bacon and spring onions until softened and golden in places. Stir in the rice and half the butter and cook for 1-2 minutes.
Step 2
Add the vermouth and stir gently until absorbed. Now add a ladle of the hot stock and stir gently until absorbed. Continue adding the stock in this way until the rice is tender and the mixture looks thick and creamy.
Step 3
Stir through the peas, remaining butter, mint and half the parmesan. Cook gently for a further 2 minutes. Season with salt and freshly ground black pepper and sprinkled with the remaining parmesan to taste.