Soffritto Risotto with Pea, Mint & Goat's Cheese
By OcadoLife
Published on 10 December 2021
Italians swear by soffritto – diced onion, carrot and celery – as a flavourful base for soups, stews and summery risottos like this one. Crunchy sugar snap peas provide a contrast to the creamy arborio rice, finished with fresh mint, lemon and a handful of crumbled goat's cheese. Try to keep your stock consistently warm throughout the cooking process, as this will help the overall quality of the risotto.Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 200 g of ready-made soffritto mix
- 400 g of arborio rice
- 300 g of frozen peas
- 180 g of sugar snap peas, sliced into strips
- 150 g of soft goat's cheese
- 1.5 litres of vegetable stock
- 2 lemons, zested and juiced
- 30 g of fresh mint, chopped
- 4 tbsp of extra virgin olive oil
- 1 clove of garlic, finely chopped
- 4 fresh bay leaves
Method
Step 1
Place a large pan on a medium heat and add 2tbsp olive oil, the garlic, bay leaves and soffritto mix – sauté for 3 mins.Step 2
Now add the rice, giving it a good stir. Pour in the stock a little at a time, stirring continuously until all the stock is absorbed before you add more. Keep doing this until you have used up all the stock and the rice is cooked but still has a little bite to it – about 20 mins.Step 3
Once the rice is cooked, season and add the frozen peas. Allow to cook for 2 mins, then fish out the bay leaves and discard.Step 4
Remove the pan from the heat and add the lemon juice and zest, sugar snap peas and mint, keeping a few leaves and some zest aside for the end. Note: the sugar snap peas are raw to add crunch and sweetness to the dish.Step 5
Serve the risotto in shallow bowls, crumble over the goat’s cheese then add a drizzle of olive oil, some extra lemon zest, mint leaves and a grind of black pepper.