Pea, Basil & Mint Risotto

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

Ready In:
35mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@JustJanS
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@JustJanS
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"I tried this recipe on a recent holiday-it was really good! Lots of nice fresh herb flavours."
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  1. HappyBunny
    Excellent! This was enjoyed by the whole family, thank you. I upped the quantity of the wine a bit and used streaky bacon instead of proscuitto because that was all I had. Delicious...
    Reply
  2. JustJanS
    I tried this recipe on a recent holiday-it was really good! Lots of nice fresh herb flavours.
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