Pea & Mint Risotto
1 pound arborio rice
2 tablespoons butter
1 sweet onion (Walla Walla or Vidalia), peeled and chopped fine
Salt and pepper to taste
1 cup white wine
4 or more cups vegetable stock, heated and kept hot
2 cups frozen baby peas, defrosted
cup grated Parmesan cheese
8 fresh mint leaves, washed, dried and chopped fine
Sauté onion in butter in a medium saucepan over medium heat, seasoning to taste, until onion turns translucent but not brown (about 3 minutes). Add rice and stir to coat thoroughly. Add white wine and stir constantly, and increase heat so that wine evaporates.
Once wine has evaporated, reduce heat and start ladling hot vegetable broth into risotto. Add one cup at a time, stirring constantly over medium to medium-low heat, until that has evaporated. Then add another ladleful of broth and repeat, stirring. Continue ladling in hot broth and stirring risotto until risotto is creamy and firm to the bite (about 20 or 25 minutes).
Add peas, mint and cheese. Pass around more cheese at the table.
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