Ingredients for 4
A good knob of butter
1 onion, diced
2 cloves garlic, diced
240g Risotto rice
2 handful of fresh or frozen garden peas
10 mint leaves, chopped
50g parmesan, grated plus extra for on top
Juice 1/2 lemon
Salt and pepper
1 litre chicken or veg stock (or 800ml stock plus 200ml dry white wine)
- Heat the butter in a pan on a medium heat and add the onion for 10 minutes until softened. Add garlic and cook for a further 2 minutes.
- Add rice and coat with onion mixture before slowly adding the stock a little at a time. Add more stock each time the rice has absorbed all the liquid. We expect this risotto to take 30-45 minutes to fully cook the rice add extra hot water or stock if you run out before the rice is cooked.
- Once rice in tender add parmesan, peas, lemon juice and chopped mint. Season with a good pinch of salt and pepper and taste.
- Serve topped with extra parmesan, a drizzle of olive oil and chopped mint.
- Throw your parmesan rind in with the rice from the beginning for some extra flavour.
