Pea and Mint Risotto

Vegan Pea and Mint Risotto from Kitsunetsuki Kitchen

After the great success that was the beetroot, basil and roast garlic risotto I posted recently, I’ve been craving more bright-and-tasty one-pot meals. Risotto is becoming a regular occurrence, and I’m feeling a lot better about my risotti since I read something Isa Chandra wrote about making your risotto the way you like it. I have vague memories of a video of Nigel Slater making what seemed like the perfect risotto, in which he claimed that a risotto should always slightly stick to the wooden spoon. I’ve never been able to get a risotto to do that, but as Chandra says, “I’m ok. You’re okay. Your risotto is okay”: if you like what you end up with, you don’t need to worry about whether it’s ‘right’ or not!

Since spring is in full swing (the weather veering wildly from showers to sunshine and back again), a fresh and cool pea and mint risotto is pretty much perfect, no matter how you make it. I think the reason a meal like this suits the season so well is because it’s at once warming and cooling: I am coming to realise that spring evenings in the UK are not the same as summer evenings, and are usually quite chilly, so it’s nice to be able to spend time hovering over the stove, stirring and seasoning, but to end up with a dish that still encapsulates the freshness of spring. Mint, peas, radishes and rocket are all starting to be in season in the UK now that it’s May (see what else is in season in May at eattheseasons.co.uk) so there’s another reason to work them into whatever you’re cooking! I’m a bit of a cheat, however, as I almost always use frozen peas. This recipe is very similar to my beetroot risotto recipe, so again, it will feed 4-6 depending on how hungry you are.

You’ll need:

one medium onion, chopped,
one stick of celery, chopped,
2 large or 3 small garlic cloves, minced
400g arborio risotto rice,
150ml white wine,
1.2 litre veg stock,
15-20g fresh mint leaves,
500g peas,
olive oil,
lemon juice
sea salt & black pepper.

Optional:

a few handfuls of rocket,
a few handfuls of radishes,
a handful of nuts (pine or almond)

Vegan Pea and Mint Risotto from Kitsunetsuki Kitchen

Method:

1) Fry the chopped onion and celery in a large, heavy-bottomed pan, with a splash of olive oil, for a few minutes. Add the garlic and continue to fry on a low-med heat until the onion and celery are soft.

2) Add the rice (400g) and a(nother) splash of oil, stir and cook for about five minutes.

3) Meanwhile, blend half of the peas (250g) with 15-20g fresh mint and a drizzle of olive oil.

4) Add the white wine (150ml) to the pan, turn up the heat a little, and let bubble for one minute. Then slowly add the stock one ladle at a time, stirring it regularly to stop it sticking to the pan. When you’ve added approximately half the stock, add the mint and pea mix, and the leftover whole peas (250g). Then continue to add the stock one ladle at a time, until the rice is cooked through and nice and creamy.

5) Season with salt and pepper to taste, and a squeeze or two of lemon juice.

6) Serve up the risotto with a side of rocket, top with slices of radish or toasted nuts, and enjoy!

Processed with VSCOcam with f2 preset

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Comments
2 Responses to “Pea and Mint Risotto”
  1. This is incredibly lovely. Peas and mint together are such a wonderful combination. How smart to put them in a risotto! I’ll cheers to that!

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