Pea, Basil & Mint Risotto

Recipe by JustJanS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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