Pea, Basil & Mint Risotto

JustJanS's Note:

I tried this recipe on a recent holiday-it was really good! Lots of nice fresh herb flavours.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 1 ¼ liters chicken stock
• 40 ml olive oil
• 1 onion , diced finely
• 8 slices prosciutto
• 2 garlic cloves , finely chopped
• 1 lemon, juice and rind of
• 200 g arborio rice
• 60 ml white wine
• 125 g frozen peas or 125 g fresh peas
• 1⁄3; cup mint leaf , shredded
• 1⁄3; cup basil leaves , shredded
• ½ cup parmesan cheese

Directions:

1. Bring the stock to a steady simmer in a saucepan.
2. Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
3. Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
4. Add the rice and stir for 1 minute, making sure all the grains are well coated.
5. Add the wine and stir until completely absorbed.
6. Add the stock a ladle at a time, sirring frequently.
7. Wait until each addition is almost completely absorbed before adding the next ladle.
8. Reserve 1 ladle to add at the end.
9. Half way through cooking the rice add the peas.
10. After 18-20 minutes the rice should be creamy and tender but still have a little bite.
11. Add remaining ladles of stock and turn off the heat.
12. Stir through the herbs, cheese and juice and season to taste before serving.

Reviews

[HappyBunny]

Excellent! This was enjoyed by the whole family, thank you. I upped the quantity of the wine a bit and used streaky bacon instead of proscuitto because that was all I had. Delicious...