“This creamy risotto combines the sweetness of peas with the freshness of mint, finished with a touch of parmesan for depth.”
By Francesca Runzi – Prep/cook: 20min – Serves 4
Ingredients
Pea & mint puree
1 garlic clove
50g shallots
20g olive oil
250g frozen green peas
100g water
1 bunch fresh mint leaves
30g parmesan cheese
Risotto
60g shallots, halved
20g olive oil
200g dry white wine
250g risotto rice
450g hot vegetable stock (salt-free)
1 tsp fine sea salt (to taste)
½ tsp ground black pepper (to taste)
100g frozen green peas
Pea shoots or rocket leaves (garnish)
30ml extra dry Martini Bianco
Method
For pea & mint puree
Heat olive oil in a pan over medium heat. Add chopped shallots and garlic, sauté for 3 minutes. Add peas and water, cook for 7 minutes. Finely chop mint leaves and add to the mixture. Blend everything into a smooth, bright green puree. Set aside. Grate the cheese and place in a bowl.
For risotto
Heat oil in a pan, add chopped shallots, and sauté for 3 minutes. Add white wine and risotto rice, cook for 2 minutes. Add hot vegetable stock, salt, and pepper. Stir continuously for 10 minutes. Add peas and cook for 3 more minutes. Stir in the Martini, cook for 1 minute. Add pea puree and parmesan, stir well. Taste and adjust seasoning. Let rest with the lid on for 2 minutes. Serve immediately, garnished with pea shoots or rocket leaves.
