Description
A delicious risotto made with top quality Arborio rice, fresh garden peas, and a fragrant mint oil.
Ingredients
Scale
- 100 g Arborio rice (top quality such as Carnaroli or Nano recommended)
- 25 g white onion (finely diced)
- 20 g coconut oil
- 125 g fresh garden peas (whole)
- 40 g fresh garden peas (pureed)
- 350 ml vegetable stock
- salt and pepper (to taste)
- 1 fresh mint sprig
- pea shoots (for garnish)
- 1 bunch of fresh mint (leaves only)
- 400 ml extra virgin olive oil
Instructions
- Make the Mint Oil: Wash the bunch of mint and pat dry. Strip the leaves from the stalks and lay out onto an oven tray. Heat at around 80°C (175°F) for 2–3 hours to dry out the leaves.
- Add the dried mint leaves and olive oil to a saucepan. On a very low heat, warm the olive oil for 1 hour until the oil turns green.
- Blitz the oil in a blender, then pass through muslin or a very fine sieve. You will have a beautiful clear mint oil ready to drizzle over the risotto. Set aside.
- Make the Risotto: Add the coconut oil to a saucepan and sweat the finely diced onion over a medium-low heat until tender and translucent. Do not allow it to colour or brown.
- Add the Arborio rice to the onion and stir well to coat all the grains in oil.
- Add half of the vegetable stock to the pan and bring to a gentle simmer. Maintain a constant heat and stir gently as it cooks — this should take around 20 minutes. As the rice absorbs the stock and begins to swell, gradually add the remaining stock. Season with a little salt and pepper.
- Meanwhile, add 40g of the fresh garden peas to a blender with a splash of water and pulse into a smooth puree. Set aside.
- When the rice is tender, add the mint sprig. Remove the pan from the heat and gently stir in the pea puree and the whole fresh peas. Mix through, then remove the mint sprig. Season to taste with salt and pepper.
- Spoon the risotto into bowls and dress with fresh pea shoots and a generous drizzle of homemade mint oil. Serve immediately.
Notes
- Ensure to use high-quality Arborio rice for the best texture.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg