Mint brings all the flavour of summer to the table. Why not give this Pea and Mint Risotto a look for a dinner on a hot day. Creamy risotto with a fresh touch!
Hello August and hello solar furnace! All I have to say is please send winter quick before I melt.
We knew it had to happen. We knew the heat would come. We knew it was a matter of time. Still, we sat through July in ignorance and bliss and it was wonderful. Convincing ourselves that it was the best summer ever! Like really, ever. Days where you could still wear clothes, like real clothes with a wait band and stuff. Cook dinner without breaking into hot flashes every five seconds or so. Dry your hair without feeling like you were melting your scalp. Spend time in the garden and actually enjoy it. Feel a cool breeze in the evenings even grab a sweater. All of this, bliss. Abruptly snatched from us today by the hell that is known as the Andalucian Summer.
So, with all that being said, if I go MIA around here it's because it's simply too hot to cook. This afternoon, I decided to cook dinner at 3:00 pm before I ran out of the last breath of energy I had. I had to put all the shutters down and blast the fan about a millimetre away from my face. I succeeded but it wasn't a pretty sight and it just about did me in, no joke! So until the heat wave passes, I'll most likely be found in a dark room in front of a fan drinking something cold.
For now the riotto because I am even too hot to write! Short and sweet today.
Notes about the risotto:
I've probably said this a million times, but I'll say it again, risotto is one of my favourite all time dishes. I just love it! I haven't met a risotto that I didn't like. Oh wait, I tell a lie. I tried plankton risotto and that experience I could have done without. Nobody needs plankton, nobody. Sorry plankton eaters.
This risotto, I loved. It was creamy yet fresh and light but satisfying. The perfect summer meal.
When cooking risottos sometimes you will need more stock and sometimes a little less. This usually depends on the type of pot you are using and how quickly the liquid is absorbing into the rice. I like to use a heavy bottomed stainless steel pot for making risotto and I always set the heat to medium-low once it starts to cook. This should help with the liquid being absorbed at the right temperature and the right time so you rice is cooked as well. If you get to the end and your rice is still a little hard, add more stock and reduce the heat as low as you can. This should help finish off the cooking of the rice.
Happy cooking friends and stay cool!
Pea & Mint Risotto
Serves 4 / Prep time: 15 minutes / Cook time: 30 minutes
1 1/2 Cups/325 grams of Arborio/ short grain rice
4 Cups/1 litre of vegetable stock
1 Cup/240 ml of cooking wine
1 Cup/100 grams of fresh grated parmesan cheese
1 medium onion, finely diced
1 Cup peas
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, crushed
Small bunch of fresh chopped mint
In a large stainless steel pot add one tablespoon of the oil and the garlic, cook for a minute. Add the onion and cook until they soften, about 5 minutes.
Add the remaining tablespoon of olive oil and the rice. Stir for a few minutes until you notice the edges are translucent in colour. Next add all the wine and reduce heat to medium. Cook until all the liquid has absorbed. This will probably take about 2-3 minutes. Stir while cooking so it does not stick. Once all the liquid has absorbed add about 1 cup of the stock. Stir while cooking until all the liquid has absorbed. Continue adding stock gradually as the rice cooks and the stock is absorbed into the rice. Add the peas. Reserve about 1/2 cup of stock.
Add the cheese, remaining stock, butter, and mint Stir for a a minute or so. Remove from heat and serve immediately.
Can be topped with extra mint and parmesan when serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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