Pea and Mint Risotto

Instructions

1. Step 1

   Bring the vegetable stock to a gentle simmer in a saucepan, then keep it warm over low heat.

   Timer: 5 min (fixed)

   Cookware: saucepan

2. Step 2

   Combine ¾ cup (150 gr) peas, 6 ¾ tbsp (100 ml) warm stock, and 6 ¼ tbsp (10 gr) mint in a heatproof jug. Blend until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Mint, 150.0 gr Pea, 100.0 ml Vegetable Stock

   Cookware: deep mixing jug, Immersion Blender

3. Step 3

   Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large saucepan, wooden spoon

4. Step 4

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large saucepan, wooden spoon

5. Step 5

   Stir in the Arborio rice and cook over medium heat until the grains look slightly translucent at the edges.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice

   Cookware: large saucepan, wooden spoon

6. Step 6

   Pour in the wine and stir until it has almost completely evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large saucepan, wooden spoon

7. Step 7

   Add 3 ¾ cup (900 ml) warm stock one ladleful at a time, stirring frequently over medium heat. Allow each addition to be mostly absorbed before adding the next, until the rice is creamy but still slightly firm.

   Timer: 18 min (fixed)

   Ingredients used: 900.0 ml Vegetable Stock

   Cookware: ladle, large saucepan, saucepan, wooden spoon

8. Step 8

   Stir in the prepared pea puree and the remaining ½ cup (100 gr) peas. Cook over low heat until the peas are hot and the risotto is loose and creamy.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Pea

   Cookware: large saucepan, wooden spoon

9. Step 9

   Remove the pan from the heat. Stir in the Parmesan and butter until melted and fully incorporated.

   Timer: 2 min (fixed)

   Ingredients used: 40.0 gr Butter, 80.0 gr Parmesan Cheese

   Cookware: large saucepan, wooden spoon

10. Step 10

    Finely grate the lemon zest over the risotto, then squeeze in its juice. Stir in the remaining 3 ¼ tbsp (5 gr) mint, salt, and black pepper, then serve immediately.

    Timer: 2 min (fixed)

    Ingredients used: 2.0 gr Ground Black Pepper, 1.0 piece Lemon, 5.0 gr Mint, 6.0 gr Salt

    Cookware: Fine grater, large saucepan, wooden spoon