Risotto with Peas and Mint


The word Risotto comes from Italy (Ris) for rice and (Otto) for the number eight. It has generated this name because it has to be stirred in the figure of 8 for the whole process. In this Risotto recipe we are using the refreshing ingrediets of Garden Peas and Mint. It makes a great dinner and if you plan ahead it does not take hours of cooking; in just 20 minutes you will have a delicious plate on the table.

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   Ingredients         Serves 4                                       

  • 500g Arborio Rice
  • 2 Shallots                                                                                
  • 4 Garlic cloves
  • Few sprigs of thyme
  • 250ml of white wine
  • 2150ml of water
  • 2 vegetable cubes
  • 57g of butter
  • 57g of mascarpone cheese
  • 30g Parmesan
  • 100g peas
  • Bunch of mint
  • Seasoning


  • 1 frying pan
  • 1 green chopping board
  • 2 containers 1 for peelings 1 for the shallot, garlic and thyme
  • 1 ladle
  • 1 wooden spoon
  • 1 whisk
  • 1 pot
  • 1 serving spoon


  1. put a pot of hot water on the stove then add 2 vegetables cubes and bring to boil then turn off heat
  2. peel and chop 2 shallots
  3. peel 4 cloves of garlic then add some sprigs of thyme
  4. cook shallot, garlic, thyme for 2-3minutes on low heat

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  1. add rice cook for 2-3 minutes low heat
  2. add white wine reduce by 3/4
  3. add stock 3 ladles at a time and continue this process until nearly finished all the stock (leave 2 ladles)
  4. Now if everone is ready to eat we can finish the risotto we then add the last
  5. remaining stock let countinue to cook until it is near to absorb all stock
  6. add butter, mascarpone cheese, peas, mint, parmessan, seasoning give a good stir
  7. serve



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