The combination of peas and mint, along with lemon zest and ricotta cheese turn this simple risotto into a delicious dish to impress family and friends.
SERVINGS 4
RECIPE INSTRUCTIONS
Strip the leaves from the parsley and mint. Bring a saucepan of water to the boil and toss in the herbs. After 10 seconds drain them in a sieve set over a large bowl containing the frozen peas. Remove the sieve once the boiling water has drained into the bowl of peas, then run cold water through the herbs. Drain the peas in a colander.
Melt the butter in a saucepan and soften the onions or shallots over low heat for 5 minutes. Heat the chicken stock to simmering point in a saucepan. Stir the rice into the shallots, then add 1/4 cup of boiling chicken stock and raise the heat to medium. Stir continuously, adding the chicken stock bit by bit as soon as the previous quantity of stock has been absorbed. Once all of the stock has been added, add the peas, stir in the Parmesan cheese and season to taste.
Cover and leave the risotto to stand while you puree the herbs and olive oil in a blender or food processor. Stir the herb mixture through the risotto and tip into a warm bowl. Sprinkle with lemon zest and crumbled ricotta and serve.
Ingredients
Directions
Strip the leaves from the parsley and mint. Bring a saucepan of water to the boil and toss in the herbs. After 10 seconds drain them in a sieve set over a large bowl containing the frozen peas. Remove the sieve once the boiling water has drained into the bowl of peas, then run cold water through the herbs. Drain the peas in a colander.
Melt the butter in a saucepan and soften the onions or shallots over low heat for 5 minutes. Heat the chicken stock to simmering point in a saucepan. Stir the rice into the shallots, then add 1/4 cup of boiling chicken stock and raise the heat to medium. Stir continuously, adding the chicken stock bit by bit as soon as the previous quantity of stock has been absorbed. Once all of the stock has been added, add the peas, stir in the Parmesan cheese and season to taste.
Cover and leave the risotto to stand while you puree the herbs and olive oil in a blender or food processor. Stir the herb mixture through the risotto and tip into a warm bowl. Sprinkle with lemon zest and crumbled ricotta and serve.
