This tasty dish has less fat than most risottos and that along with its great minty flavour makes it definitely worth a try.
Ingredients
- 1 small onion, finely chopped
- 125g arborio risotto rice
- 1 vegetable stock cube, with 450ml boiling water
- 125g frozen peas
- 2 tbsp chopped fresh mint
- Butter
- Salt and freshly ground black pepper
- Parmesan
WEIGHT CONVERTER
Method
- Heat a large knob of butter in a pan and add the onion. Cook for 3 minutes then stir in the rice.
- Add a ladleful of stock and stir, until absorbed. Keep adding stock until you have used it all. The rice should be plump and tender.
- Stir in the peas and simmer for 2 minutes. Stir in the mint and season. If you're fond of Parmesan, sprinkle some on before serving.
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