Pea risotto with mint, broad beans and feta
( SERVES 4 )
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|4 cups||Vegetable stock|
|½ cup||White wine|
|1 tbsp||Olive oil|
|1||Onion, finely sliced|
|1 cup||Arborio rice|
|¾ cup||Peas, fresh if you can find them|
|½ cup||Broad beans, shelled|
|¼ cup||Parmesan cheese, freshly grated|
|½ cup||Mint leaves, chopped|
|2 tbsp||Feta cheese|
|1 to taste||Salt|
- Bring stock and wine to a gentle simmer. Put the oil and butter in a large pan and when hot add the onion and stir until pale and soft.
- Add rice and continue stirring until the grains are coated. Ladle in the stock, about a cup at a time, while stirring, waiting until almost all the stock has been absorbed before adding more.
- After 15 minutes add peas and beans. Keep cooking for a further 10 minutes or until rice is tender but still a little firm.
- Stir through the parmesan and the mint, season and serve with the feta crumbled over.