Pea risotto recipe

Mint oil and nasturtium leaves enliven a risotto, perfect for spring.
Mint oil and nasturtium leaves enliven a risotto, perfect for spring. Photo: Christopher Pearce
Difficulty
Easy
Dietary
Gluten-free

A fresh and filling dish that is perfect for the warmer months.

Ingredients

1 knob butter

1 small brown onion

300g arborio rice

250ml white wine

1L vegetable stock or whey

salt and pepper

100g ricotta

100g handful peas, de-shelled

100g handful snow peas, halved

1 lemon

1 tbsp olive oil

50g parmesan

1 tbsp chopped parsley, mint and basil

40g handful nasturtium leaves

Method

Place a pot on heat and add the butter. Dice the onion and cook it in the foaming butter. Add the rice and white wine. Gradually add the stock or whey, stirring occasionally until the rice is just cooked. If more liquid is needed to cook the rice you can add a little water. Season with salt and pepper, ricotta, some of the peas, lemon and olive oil. Pop in a bowl and top with herbs, nasturtium leaves, raw peas and mint oil (see below). 

Tip: If you can not find nasturtiums, use rocket, large sorrel leaves or better still, pea tendrils.

Serve with Darren Robertson and Mark LaBrooy's mint oil.