Pea and Mint Risotto

Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level
Pea and Mint Risotto

Pea and Mint Risotto Recipe

Packed full of flavour pea and mint risotto is a perfect meal or side dish in the cold months.
Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

180g Birds Eye Garden Peas
Birds Eye Garden Peas 375g
170 
g 
Arborio Rice
1 
tablespoon 
Olive Oil
2 Small 
Shallots
1 Garlic Clove
250 
ml 
Vegetable Stock
80 
ml 
White Wine
10g of Fresh Mint Leaves
10 
g 
Fresh Parmesan, grated (serving optional)

Method

  1. Finely dice the shallots and garlic, heat oil in a pan add the diced shallots and garlic leave to gently sweat for about 10 minutes until soft.

  2. Stir the arborio rice into the shallots.
  3. Pour in the stock, bring to the boil and stir until completely absorbed.

  4. Turn down to a low heat and simmer for 20 minutes adding the white wine, stirring continuously until the rice is tender and it has a creamy consistency.

  5. Add the frozen peas and season to taste. Take off the heat once the garden peas are hot.
  6. Sprinkle with grated parmesan to serve.

If you are feeling more adventurous then try adding pomegranate seeds or cashew nuts. There are dozens of variations of this Caribbean favourite.

Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
450
9.6
2.4
5.3
1.0
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.