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- Soffritto Risotto with Pea, Mint &…
Soffritto Risotto with Pea, Mint & Goat's Cheese
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4 serving
Prep time:
Cook time:
Serves: 4
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.
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Ingredients
- 4 tbsp extra virgin olive oil
- 1 clove garlic, finely chopped
- 4 fresh bay leaves
- 200g ready-made soffritto mix
- 400g arborio rice
- 1½ litres vegetable stock
- 300g frozen peas
- 2 lemons, zested and juiced
- 180g sugar snap peas, sliced into strips
- 30g fresh mint, chopped
- 150g soft goat's cheese
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.
Shop the ingredients
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