Pea, Basil & Mint Risotto
I tried this recipe on a recent holiday-it was really good! Lots of nice fresh herb flavours.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1 1⁄4liters chicken stock
- 40ml olive oil
- 1
- 8slices prosciutto
- 2
- 200
- 60ml white wine
- 125g frozen peas or 125 g fresh peas
- 1⁄3
- 1⁄3
- 1⁄2cup parmesan cheese
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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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