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The Dinner Planner

Garden Pea, Feta and Mint Risotto

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Prep Time 5 minutes
Cook Time 30 minutes
Servings 4

Ingredients
 

  • 1 onion – finely diced
  • 2 zucchini – grated
  • 2 garlic cloves – crushed
  • 1 lemon
  • 300 grams arborio rice
  • 1 litre vegetable stock
  • 150 grams peas approx 600 grams fresh pea pods
  • 120 grams feta
  • 1 bunch mint – roughly chopped
  • 150 grams pea sprouts
  • 1 tsp red wine vinegar
  • 2 tbsp olive oil

Instructions
 

  • Peel and finely chop the onion. Peel and coarsely grate the zucchini.
  • Warm a medium-sized pan on a medium heat and add a tablespoon of olive oil with the chopped veg. Season with a pinch of salt and pepper and fry, stirring often, for 5-6 mins till the veg start to soften and look glossy
  • While the veg fry. heat the stock in a small pan on the stove. Peel and crush or grate the garlic. Finely grate the zest from the lemon.
  • Stir the garlic and lemon zest into the veg in the pan. Add the rice to the pan and cook, stirring, for 3-4 mins till the rice starts to look a little translucent around the edges
  • Add a splash of stock to the pan – around 100ml – and cook, stirring often for 3-4 mins till the stock has been absorbed. Repeat till you have a cup of stock left. You don’t have to stir the risotto constantly, just every few mins. It should take around 20-25 mins to cook and stir in most of the stock.
  • While the risotto is cooking, pop the peas out of their pods into a bowl. Set aside
  • When you have a cup of veg stock left, add the peas to the risotto and pour in the last of the stock. Stir to mix, then simmer for 3-4 mins till the risotto has absorbed most of the stock. The rice should be tender and the risotto still a little soupy.
  • While the risotto simmers, pop the red wine vinegar, a tablespoon of olive oil and a pinch of salt and pepper n a bowl. Whisk together with a fork to make a dressing. Add the pea shoots and toss to dress.
  • Squeeze a little juice from the zested lemon into the risotto. Crumble in half the feta and stir in 1/4 cup of mint. Taste the risotto and add more lemon juice, salt or pepper, if you think it needs it.
  • Spoon the risotto into a couple of bowls and top with the remaining mint and feta. Serve with the dressed pea shoots on the side.

Tips and Variations

Make the most of the seasons fresh peas. They really make a difference. If you don’t have time to pod them, by all means use 1 cup of frozen peas. 

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