Pea, Basil & Mint Risotto

I tried this recipe on a recent holiday-it was really good! Lots of nice fresh herb flavours.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1 1⁄4 liters  chicken stock
• 40  ml olive oil
• 1  onion, diced finely
• 8  slices prosciutto
• 2  garlic cloves, finely chopped
• 1  lemon, juice and rind of
• 200  g arborio rice
• 60  ml white wine
• 125  g  frozen peas or 125  g fresh peas
• 1⁄3 cup mint leaf, shredded
• 1⁄3 cup basil leaves, shredded
• 1⁄2 cup parmesan cheese

Directions

1. Bring the stock to a steady simmer in a saucepan.
2. Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
3. Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
4. Add the rice and stir for 1 minute, making sure all the grains are well coated.
5. Add the wine and stir until completely absorbed.
6. Add the stock a ladle at a time, sirring frequently.
7. Wait until each addition is almost completely absorbed before adding the next ladle.
8. Reserve 1 ladle to add at the end.
9. Half way through cooking the rice add the peas.
10. After 18-20 minutes the rice should be creamy and tender but still have a little bite.
11. Add remaining ladles of stock and turn off the heat.
12. Stir through the herbs, cheese and juice and season to taste before serving.