Easy Peasy Pea and Mint Risotto

22 06 2010

Risotto is definitely one of the unsung heroes of the food world. And I’m pretty sure you’ll agree with me if you give this a bash. Call this Risotto 101 if you like. One of the main reasons I think risotto is so fantastic is because I’ve discovered that it’s your month-end best mate when the cupboard is bare, or as was our case today, when you’ve been away for a few days and have come home to an empty fridge. It is a very forgiving and accommodating friend to anything you can throw at it.

Really Good Risotto
Serves 4 | Preparation time 10 minutes | Cooking time 25-30 minutes

WHAT YOU’LL NEED
1 cup arborio (risotto) rice
2 Tbps olive oil
2 Tbsp butter
1 medium onion, chopped
1 clove garlic, chopped
Half cup white wine
500ml chicken or vegetable stock
1 cup frozen peas
1/3 cup grated parmesan, or I used gruyere in this case
Handful chopped fresh mint (can exchange for parsley or basil or other herbs but I really like the mint)

WHAT TO DO
1. In a good quality, medium-sized pot heat 1Tbsp olive oil and 1Tbsp butter on medium-high heat.

2. Add the chopped onions to the pan and fry gently for 2-3 minutes until glossy, then add the garlic and fry for a further 1 minute.

3. Add the cup of rice and a pinch of salt, fry and stir continuously for 1 minute until the rice is well-coated – the Italians call this giving the rice a ‘jacket’ or hard coating so it retains some of that ‘al dente’ crunch even when properly cooked – the key to all good risottos apparently.

4. Add the wine, and stir until the liquid has mostly been absorbed (and at this point the alcohol will also have bubbled away).

5. Then add half the stock and let it cook away gently, stirring from time to time until all the liquid is absorbed, 3-5 minutes. Add half of the remaining stock, stir gently and often until the liquid is absorbed and then add in the frozen peas and the remaining stock. Stir gently for a further 3-5 minutes.

6. Remove from the heat, add the last tablespoon of butter and the cheese, stir through and then cover for 2 minutes. This gives you really creamy risotto.

*If this looks like too much stirring for you, or just because it’s delicious, you might like to try my Easy Baked Beetroot & Goats Cheese Risotto, find it here.

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5 responses

22 06 2010
mom

Well done Sarah Beth! So glad this turned out delicious – and as you say, it is very versatile! lol mom xxx

22 06 2010
Michael Massingham

The great part about the ‘friendly neighbours’ is that whenever you go over to visit the Graham’s, you get to try something new and tonight that was the risotto! It gets the thumbs up from me despite being like Rob and not being a fan of white rice AND it doesn’t have meat either! Ha-ha, well done Se!

24 06 2010
Simply Life

I love risotto and that looks great!

26 06 2010
mom

I love the pics! xxx

1 07 2010
One Pot Wonder – Baked Moroccan Chicken « afoodieliveshere's blog

[…] could also serve this with minted tzatziki, spicy chickpea salad We had ours with left over risotto, because the cupboard is rather bare at this point and I haven’t had the energy to get up and […]

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