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Print Recipe

Easy Minty Pea Risotto

Packed full of delicious ingredients this is not only an easy dish but delicious too. The subtle hints of mint work beautifully with the peas too. As a bonus it’s naturally gluten free, dairy free, vegan and vegetarian friendly too 
Prep Time1 hour
Total Time1 hour

Ingredients

Risotto

  • 1 Cup of Risotto Rice (Arborio)
  • 1 Onion, diced
  • 2 Tbsps of extra virgin olive oil
  • 1 Cup of fresh/frozen peas
  • ½ Cup of pureed peas
  • 2 Cups of vegetable stock (I used Knorr stock cubes)
  • Salt & pepper
  • ¼ Cup of mint leaves, chopped and stalks removed

Dressing

  • 1 Cup of mint, chopped and stalks removed
  • 1 Cup of extra virgin olive oil

Instructions

  • To make the dressing add the mint leaves to the extra virgin to a pan and leave simmer for 20 minutes to allow the mint infuse. Remove the mint leaves with a sieve set aside
  • To make the risotto, add the extra virgin olive oil to a saucepan and sautee the onions on a low heat until slightly cooked
.
  • Add the risotto rice, seasoning and stir to combine
  • Slowly begin adding the vegetable stock, a small amount at a time so it slightly covers the risotto. Continue to do this until all of the vegetable stock has been used and absorbed by the rice, stir continuously.
  • Add the mint leaves, pea puree and peas and heat on a low simmer for 8-10 minutes
  • Transfer to your serving bowls, drizzle the dressing and garnish with fresh mint leaves
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Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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