Spring Pea Risotto | Greenpan
Place the mint and salt in a mortar and pestle and pound until a rough pasteforms. Add the oil, stir to combine and set aside. Melt 1 tablespoon butter in a med
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Ingredients
- 200g/7 oz mint leaves, roughly chopped
- 1 tsp. sea salt flakes
- 1 tbsp. olive oil, plus extra for drizzling
- 3 tbsp. unsalted butter
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 225ml/8 fl oz dry white wine
- 400g/14 oz Arborio rice
- 1.3l hot chicken stock
- 100g/4 oz frozen peas, thawed
- 200g/7 oz sugar snap peas, trimmed, blanched, halved
- Sea salt and cracked black pepper
- Snow pea tendrils (optional)
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