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Mint, Pea & Feta Risotto

A fresh and filling veggie-friendly risotto, packed with flavour from the feta and mint.

Method:

  1. Finely chop the shallots. Zest the lemon. Crumble the feta. Chop the asparagus. Finely chop the mint leaves. Set aside.
  2. Melt the butter in a saucepan with olive oil.
  3. Add the risotto rice to the pan and coat the grains with the shallots, butter, and oil.
  4. Add the lemon zest and a quarter of the stock to the pan. Stir well.
  5. Gradually add all of the stock to the rice until it is completely absorbed, stirring frequently.
  6. For the last 5 minutes of cooking, add the peas and mint.
  7. Crumble in the feta, leaving a little to sprinkle on top. Drizzle with a little extra virgin olive oil to serve.

 

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Cheng Peng
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Mint, Pea & Feta Risotto

A fresh and filling veggie-friendly risotto, packed with flavour from the feta and mint.

COOK 30 MINS
4 SERVINGS

Ingredients

  • Shallots – 100g
  • Butter – 15g
  • Olive Oil – 3 tbsp
  • Risotto Rice – 150g
  • Lemon – ½
  • Vegetable Stock – 800ml
  • Feta – 120g
  • Asparagus – 140g
  • Frozen Peas – 70g
  • Mint – 10g 
  • Extra Virgin Olive Oil