Pea, Basil & Mint Risotto |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I tried this recipe on a recent holiday-it was really good! Lots of nice fresh herb flavours. Ingredients:
1 1/4 liters chicken stock |
40 ml olive oil |
1 onion, diced finely |
8 slices prosciutto |
2 garlic cloves, finely chopped |
1 lemon, juice and rind of |
200 g arborio rice |
60 ml white wine |
125 g frozen peas or 125 g fresh peas |
1/3 cup mint leaf, shredded |
1/3 cup basil leaves, shredded |
1/2 cup parmesan cheese |
Directions:
1. Bring the stock to a steady simmer in a saucepan.
2. Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
3. Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
4. Add the rice and stir for 1 minute, making sure all the grains are well coated.
5. Add the wine and stir until completely absorbed.
6. Add the stock a ladle at a time, sirring frequently.
7. Wait until each addition is almost completely absorbed before adding the next ladle.
8. Reserve 1 ladle to add at the end.
9. Half way through cooking the rice add the peas.
10. After 18-20 minutes the rice should be creamy and tender but still have a little bite.
11. Add remaining ladles of stock and turn off the heat.
12. Stir through the herbs, cheese and juice and season to taste before serving.
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