Want to impress your veggie guests this Easter with a simple-to-make veggie feast? Look no further than this fresh yet comforting Pea & Mint Risotto.
Heat the butter in a pan, melt and then add the onion. Cook gently for 3 mins until softened and add in the rice and stir. Add a ladle of stock and stir until absorbed by the rice. Keep adding stock, a ladle at a time, until you’ve used it all. The rice should be cooked and plump.
Stir in the peas and Traditional Mint Sauce and simmer for 2 mins. Season and then serve with parmesan to taste and a small handful of rocket.
Large knob butter
1 small onion, finely chopped
125g Arborio risotto rice
450ml of vegetable stock
125g frozen peas
1-2 tbsp Tracklements Traditional Mint Sauce
salt and pepper
rocket to serve