Ease of preparation rating: Medium
Yield: 4-6 servings
Ingredients:
3 tablespoons (45 ml) olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 cups (480 ml) Arborio rice
½ cup (120 ml) white wine
6 cups (1.4 L) chicken stock
2 cups (480 ml) fresh peas
1 cup (240 ml) grated Parmesan cheese
½ cup (120 ml) finely chopped mint
Salt and pepper
Pea shoots, to garnish
Method:
Heat olive oil in a large deep skillet. Add onion and garlic and cook until softened. Add rice and stir to coat in oil. Add white wine and stir, bubbling, until reduced slightly. Add 3 cups (720 ml) of chicken stock, bring to a simmer and cook until rice has absorbed liquid. Keep adding stock 1 cup (240 ml) at a time and continue stirring until rice is creamy and tender. Add peas, parmesan, mint, salt, and pepper and stir until cheese has melted and liquid has completely absorbed.
Ladle hot risotto onto plates and garnish with pea shoots.
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