Ingredients – Serves 2
- 250g Risotto rice (we used Arborio)
- Handful of garden peas
- 2 garlic cloves
- 3 shallots
- Bunch fresh Mint
- 1 tbsp dried Thyme
- 2 tbsp Mascarpone cheese
- Grated Parmesan cheese
- 250ml cooking white Wine
- 1 tbsp Butter
- 1 Vegetable stock cube
- Olive oil
- Salt & Pepper
- Prepare a pan of water and bring to the boil. Add the stock cube and stir until dissolved.
- Heat up a shallow frying pan on medium heat.
- Start slicing the shallots and peel off the garlic but leave as whole.
- Once the pan is heated, drizzle some oil and add both shallots and garlic. Leave to cook gently for about 2-3 minutes.
- Add thyme, give it a gently stir and then add risotto rice giving it another stir.
- Leave cooking for about 2-3 minutes but keep stirring in the meantime.
- Start chopping the fresh mint, not too fine, and leave it on the side for now.
- Add the wine to the shallots, garlic and rice. Keep stirring gently and let it reduce.
- Once wine is reduced, start pouring the stock one ladle at a time until absorbed.
- Add the peas and keep stirring.
- Once you see that rice is cooking nicely and coming together, have a taste so you check if it is still undercooked. If it needs more cooking, keep on adding stock slowly slowly, stirring while reducing until it is cooked. Do not overdo it because rice will split and you lose its creamy texture.
- Add the mint, mascarpone, butter, season with salt & pepper and add the Parmesan cheese too.
- Give it a good stir now until everything is well combined.
- Remove the garlic from pan and plate.