Nadiya’s Pea And Mint Risotto

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+ + + + + + + Source: + + + Nadiya’s Bake me a Story pg.122 + + +

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Ingredients

+                50g salted butter
1 medium onion
300g frozen peas
350g risotto rice
1 tsp salt
200 ml white wine
25g parmesan cheese 
1 bunch of mint
olive oil

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Directions

Melt the butter in a wide pan over a medium heat, then turn down the heat to
low, add the onion and cook for about 10 minutes. Stir frequently, until the
onions are really soft but not browned.
While the onions are cooking, place half the frozen peas in the bowl of a food
processor with a splash of water and blitz until smooth.
Add the rice and salt to the onion, increase the heat to high and toast the rice in
the butter for 1 minute, then pour in the grape juice
and stir until the liquid is completely absorbed.
Reduce the heat to medium and add the hot
stock a ladleful at a time, stirring between
each addition until the liquid is absorbed.
Repeat the process until the stock is
finished. This can take up to 30 minutes.
Stir in the puréed peas, the remaining
whole peas and the Parmesan, reduce
the heat to low and cook, stirring, for a
further 10 minutes, until the whole peas
are cooked.
Serve sprinkled with fresh mint and
drizzled with lashings of olive oil.

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