We have lots of fresh mint in our garden, and so it was easy to decide what risotto to prepare on one of the first summer days we’ve had around here this year. Peas and mint are a classic combination: the freshness of the mint pairs well with the sweetness of the peas. Peas are one of the few vegetables that are usually better frozen than fresh, so this is also a good recipe to make when you have mint in our garden, peas in your freezer, and don’t feel like shopping.
For 2 servings
130 grams (2/3 cup) risotto rice
600 ml (2 1/2 cups) vegetable stock
200 grams (1 1/4 cups) frozen peas
4 frehs large mint leaves (or 8 small ones) + more for garnish
60 ml (1/4 cup) dry white wine
1 small onion, minced
4 Tbsp butter
4 Tbsp freshly grated parmigiano reggiano
Put half the peas in a saucepan with 1 Tbsp butter and a bit of water. If you like you can also add 1/8 teaspoon baking powder to cook them faster and preserve the color.
Bring to a boil and cook, covered and over medium heat, until the peas are tender.
Put the cooked peas in the blender with 4 mint leaves.
Process until smooth.
Heat 2 Tbsp butter in a thick-bottomed pan and sauté the onion until slightly golden, about 5 minutes. Meanwhile, heat up the vegetable stock and keep it simmering.
Add the rice and toast the rice until it is hot.
Add the wine and cook, stirring, until it has evaporated.
Add a ladle of stock.
Stir in the pea puree and add another ladle of stock.
Cook over medium heat, stirring, until the stock has evaporated. Then add another ladle of stock. Keep stirring and adding stock until the rice is cooked al dente, about 16-18 minutes.
Add the remaining peas for the final minutes of cooking.
Turn off the heat. Add most of the freshly grated cheese and the final tablespoon of butter.
Stir until the butter has melted and let stand for a few minutes.
Serve on warm plates, garnished with the remaining grated parmigiano and some fresh mint.