Description
Jamie Oliver’s Pea and Mint Risotto is a creamy Italian-inspired dish made with arborio rice, fresh peas, mint, and a touch of Parmesan. The result is a rich, velvety risotto that’s light and refreshing, perfect for any time of year.
Ingredients
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- 300g (1 ½ cups) arborio rice
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- 1 liter (4 cups) vegetable or chicken stock, warmed
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- 1 onion, finely chopped
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- 2 cloves garlic, minced
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- 200g (1 cup) frozen or fresh peas
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- 50g (¼ cup) Parmesan cheese, grated
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- 2 tablespoons olive oil
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- 1 tablespoon butter
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- 1 bunch fresh mint, chopped
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- 1 lemon, zest and juice
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- Salt and pepper to taste
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- Extra Parmesan and fresh mint for garnish
Instructions
Warm the vegetable or chicken stock in a pot over low heat. Keep it warm while you prepare the risotto, as this helps the rice cook evenly.
In a large pan, heat olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened and translucent, stirring occasionally.
Add the arborio rice to the pan with the onions and garlic. Stir well to coat the rice with the oil and butter. Cook for 2-3 minutes, allowing the rice to toast slightly, which adds flavor.
Begin adding the warm stock one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle of stock. Continue this process for about 18-20 minutes until the rice is creamy and al dente. You may not need all the stock.
When the rice is nearly cooked, stir in the peas and chopped mint. Cook for another 3-4 minutes until the peas are tender and the risotto has a creamy consistency.
Remove the pan from the heat. Stir in the grated Parmesan, lemon zest, and a squeeze of lemon juice. Season with salt and pepper to taste. Let the risotto sit for a minute before serving.
Spoon the risotto onto plates and garnish with extra Parmesan, a few mint leaves, and a drizzle of olive oil. Serve immediately.