Spring Pea and Mint Risotto

Spring Pea and Mint Risotto

This will be the quickest entry, I wanted to share this risotto recipe with you before my busy week takes off at a sprint. I made this dish on Mother's Day and then packed it up and took it on a picnic. We had planned to go for a fun bike ride with the boys out in Vernonia, but when we woke up it was super chilly. Ryan took them to the climbing gym instead and I had a few hours in the kitchen without any interruptions to cook, daydream and shoot some pictures. Afterwards we had all the best fixings for a Sunday picnic and the weather warmed up so it made for a fun family outing. I hope everyone's Mother's Day was equally wonderful with quality family time accompanied by something delicious. 




Spring Pea and Mint Risotto

Adapted from Donna Hay, The New Classics


2 cups mint leaves, roughly chopped

1 teaspoon sea salt

1 tablespoon olive oil

2 tablespoons butter

2 cloves garlic, crushed

1 medium onion, finely chopped 

1/2 cup dry white wine

2 cups arborio rice

6 cups chicken stock

1/2 cup finely grated parmesan 

2 cups fresh or frozen peas, thawed

1 cup snap peas, trimmed, blanched and halved

sea salt and black pepper

creme fraiche, to serve


Place mint and salt in a mortar and pestle and pound until a rough paste forms. Add olive oil, stir to combine and set aside. Melt butter in a saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for 4-5 minutes. Add rice and cook, stirring for 1-2 minutes. Add the stock, 1 cup at a time, adding more once absorbed, and cook, stirring for 20-25 minutes or until rice is al dente. Remove from the heat and stir through the remaining ingredients. Top with creme fraiche to serve.