Pea, mint and lemon risotto

Serves: 2 with leftovers Prepare & Cook:


  • 1 bunch mint
  • 300g frozen peas
  • 2 tsp olive oil
  • 2 tbsp butter
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 400g risotto rice
  • zest of 1 lemon, juice of ½, plus wedges to serve (optional)
  • 100g parmesan, grated, plus extra to garnish


  1. Set a large saucepan with half the mint and 2 litres salted water over a high heat. Bring to the boil, add the peas and cook for 2-3 minutes. Transfer the peas to a bowl of ice-cold water.
  2. Cover the pan with a lid and simmer for 30 minutes. Strain and measure out 1.4 litres stock. (Discard the mint.)
  3. Set a large saucepan with the oil and butter over a medium heat. Add the onions, season and cook for 4-6 minutes, or until soft and translucent. Stir in the garlic and cook for 1 minute.
  4. Tip in the rice and cook for 2 minutes, stirring continuously. Pour in one-quarter stock and the lemon juice. Simmer, stirring often, until the liquid has been absorbed.
  5. Continue to add the stock the same way for 18-20 minutes, or until the rice is just tender. (You might not need all the stock.)
  6. Finely chop all but a few of the remaining mint leaves. Add to the risotto with the peas, lemon zest and parmesan. Stir well to combine, then season.
  7. Weigh out 1kg risotto, leave to cool to room temperature then transfer to the fridge until you are ready to use.
  8. Divide the remaining risotto between two plates. Garnish with parmesan and the remaining mint leaves and serve lemon wedges on the side, if you like.

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