Risotto With Peas And Mint.

1. 1

   Heat the broth on a saucepan.

2. 2

   Chop the mint leaves and mix them with the softened butter, form a roll and wrap with plastic.

3. 3

   Place in the freezer to harden for 20 minutes.

4. 4

   Boil the peas in salted water for 5 minutes, then rinse under cold water.

5. 5

   Chop the 1/2 onion, heat the olive oil in a sauteing pan, add the onion and saute over low heat for 3 minutes.

6. 6

   Add the rice, stir until rice is shiny.

7. 7

   Add the white wine into the pan, season with salt and pepper.

8. 8

   Cook for 5 minutes over high heat.

9. 9

   Add 30 cl. hot broth, cook for 17 minutes, stirring and adding broth when it is absorbed by the rice.

10. 10

    Remove from heat, add the mint butter cut into pieces and Parmesan cheese.

11. 11

    Stir to coat the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.