Risotto With Peas And Mint.
- vegetable broth 1.1 lt.
- 12 fresh mint leaves
- 4 1/4 tablespoons softened butter
- 1 1/2 cups frozen peas
- 1/2 onion
- 3 tablespoons olive oil
- 1 1/2 cups risotto rice
- white wine 15 cl.
- 1/2 cup grated Parmesan cheese
- Heat the broth on a saucepan.
- Chop the mint leaves and mix them with the softened butter, form a roll and wrap with plastic.
- Place in the freezer to harden for 20 minutes.
- Boil the peas in salted water for 5 minutes, then rinse under cold water.
- Chop the 1/2 onion, heat the olive oil in a sauteing pan, add the onion and saute over low heat for 3 minutes.
- Add the rice, stir until rice is shiny.
- Add the white wine into the pan, season with salt and pepper.
- Cook for 5 minutes over high heat.
- Add 30 cl. hot broth, cook for 17 minutes, stirring and adding broth when it is absorbed by the rice.
- Remove from heat, add the mint butter cut into pieces and Parmesan cheese.
- Stir to coat the rice.
vegetable broth, mint, butter, frozen peas, onion, olive oil, risotto rice, white wine, parmesan cheese
Taken from www.yummly.com/recipe/Risotto-With-Peas-And-Mint_-782450 (may not work)