Mint and Pea Risotto

Ingredients - Serves 4

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Fresh mint leaves - 1/4 cup, chopped
• Frozen peas - 1 cup
• Vegetable stock - 4 cups
• White wine - 1/2 cup
• Arborio rice - 1 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
3. Add the rice and stir to coat in the oil. Cook for 2 minutes.
4. Add the wine and stir until it is absorbed by the rice.
5. Add the stock, one cup at a time, stirring continuously until each cup is absorbed before adding the next.
6. When all the stock has been absorbed and the rice is tender, stir in the peas and cook for 2 minutes.
7. Remove from the heat and stir in the mint and Parmesan. Season with salt and pepper.
8. Serve immediately.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 10g
• Carbs: 50g
• Protein: 15g
• Sodium: 500mg
• Sugar: 5g