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Risotto with peas, broad beans and mint

Posted by Peter Carruthers on

Serve: 4        Preparation time: 10 mins        Cooking time: 30 mins



1 tbsp Olive Oil
1 small onion, chopped
175g Arborio rice
100ml white wine
600ml chicken stock
200g frozen peas, defrosted
200g broad beans, blanched and shelled
50g butter
50g Parmesan, grated
Small handful fresh mint, chopped


  1. Heat the oil in a large pan over a medium heat. Add the onion and cook without colour until soft and translucent. Stir in the rice and cook for a further 2 mins.
  2. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
  3. When the wine has been absorbed, add a ladle of stock and over a medium heat, allowing it to be absorbed before adding the next, stir continuously.
  4. Just before the risotto is ready add the peas and beans and continue cooking to heat them through.
  5. Remove the risotto from the heat and stir in the butter and Parmesan. Add the mint and check the seasoning

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