1,200ml
1piece
for frying; cold, cubed, to finish60g
300g
100ml
250g
finely grated50g
0.5tsp
1pinch
10g
0.5piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200ml | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 60g | for frying; cold, cubed, to finish | — | |
| 4 | | 300g | — | — | |
| 5 | | 100ml | — | — | |
| 6 | | 250g | — | — | |
| 7 | | 50g | finely grated | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 1pinch | — | — | |
| 10 | | 10g | — | — | |
| 11 | | 0.5piece | — | — |
Pour the stock into the medium saucepan.
Vegetable stock · 1,200 ml
Bring to a gentle simmer, then keep it hot over a very low heat.
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the mint leaves on the board.
Fresh mint leaves · 10 gPut 30 g of the butter in the large saucepan.
Unsalted butter · 30 g
Melt it over a medium heat.
Add the onion and fry gently for about 7 minutes, stirring, until soft but not brown.
Add the rice and stir for about 2 minutes, until the grains look glassy at the edges.
Arborio rice · 300 gPour in the wine and stir until it has been absorbed.
Dry white wine · 100 mlAdd the hot stock a ladleful at a time, stirring often and letting each be almost absorbed before the next, for about 18 minutes, until the rice is just tender but still has a little bite; keep a little stock back.
Add the peas with the last of the stock and cook for about 3 minutes more, stirring, until they are hot.
Frozen peas · 250 gTake the pan off the heat and add the rest of the butter.
Unsalted butter · 30 gAdd the parmesan and beat with the wooden spoon for 1 minute, until creamy; add a splash of stock if it is stiff.
Parmesan · 50 gTaste and add the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinchCover and leave to rest for 1 minute.
Stir the mint through the risotto.
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceSqueeze in the juice and stir once more.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,200 ml | | Pour the stock into the medium saucepan.⏱ 15sResultVegetable stock |
| 2 | — | | Bring to a gentle simmer, then keep it hot over a very low heat.⏱ 5 minResultHot stockused in step 14 |
| 3 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 4 | White onionstep 3 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 5 | Halved white onionstep 4 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 6 | Chopped onionstep 5 |  | Put it in the small bowl.⏱ 10sResultChopped onionused in step 11 |
| 7 | 10 g | | Lay the mint leaves on the board.⏱ 5sResultFresh mint leaves |
| 8 | Fresh mint leavesstep 7 | | Chop them finely.⏱ 30sResultFinely chopped mintused in step 21 |
| 9 | 30 g | | Put 30 g of the butter in the large saucepan.⏱ 5sResultWeighed butter |
| 10 | — | | Melt it over a medium heat.⏱ 1 minResultMelted butter |
| 11 | Chopped onionstep 6 | | Add the onion and fry gently for about 7 minutes, stirring, until soft but not brown.⏱ 7 minResultSoft onion |
| 12 | 300 g | | Add the rice and stir for about 2 minutes, until the grains look glassy at the edges.⏱ 2 minResultToasted rice |
| 13 | 100 ml | | Pour in the wine and stir until it has been absorbed.⏱ 1 minResultRice and wine |
| 14 | Hot stockstep 2 | | Add the hot stock a ladleful at a time, stirring often and letting each be almost absorbed before the next, for about 18 minutes, until the rice is just tender but still has a little bite; keep a little stock back.⏱ 18 minResultCreamy risotto rice |
| 15 | 250 g | | Add the peas with the last of the stock and cook for about 3 minutes more, stirring, until they are hot.⏱ 3 minResultRisotto with peas |
| 16 | 30 g | | Take the pan off the heat and add the rest of the butter.⏱ 10sResultRisotto with butter |
| 17 | 50 g | | Add the parmesan and beat with the wooden spoon for 1 minute, until creamy; add a splash of stock if it is stiff.⏱ 1 minResultGlossy risotto |
| 18 | 0.5 tsp | | Taste and add the salt.⏱ 5sResultSalted risotto |
| 19 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned risotto |
| 20 | — | | Cover and leave to rest for 1 minute.⏱ 1 minResultRested risotto |
| 21 | Finely chopped mintstep 8 | | Stir the mint through the risotto.⏱ 20sResultPea and mint risotto |
| 22 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 23 | Lemonstep 22 | | Squeeze in the juice and stir once more.⏱ 20sResultFinished pea and mint risotto |
| Total Time | 45 min | ||
| Nutrient | Per serving |
|---|---|
| 385kcal | |
| 12g | |
| 16g | |
| 10g | |
| 44g | |
| 6g | |
| 4g | |
| 2,891mg |
A creamy risotto with peas, fresh mint, lemon and parmesan. Serves 4.
What you’ll doYou will soften onion in butter, toast arborio rice, add wine and hot stock ladle by ladle, then stir in peas, butter, parmesan, mint and lemon.
