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1 Spring Pea and Mint Risotto

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Spring Pea and Mint Risotto

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Ingredients

4 portion(s)

Risotto

  • 40 grams parmesan cubed
  • 20 grams mint leaves
  • 1 teaspoon sea salt flakes
  • 1 tablespoon olive oil, plus extra for drizzling
  • 75 grams Butter
  • 1 onion, halved
  • 2 cloves garlic, peeled
  • 80 grams white wine
  • 400 grams arborio rice
  • 1100 grams water
  • 2 tablespoons vegetable stock
  • 200 grams frozen peas, thawed
  • 200 grams sugar snap peas or snow peas, or a combination
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Recipe's preparation

    Risotto

  1. 1. Place parmesan cheese into bowl and pulverise for 10 seconds, spped 9. Set aside.

    2. Place mint leaves, salt and oil into bowl. Chop for 5 seconds, speed 7. Scrape down sides of the bowl and repeat. Set aside.

    3. Place onion and garlic into bowl. Chop for 3 seconds, speed 7.

    4. Add 25 grams butter and saute for 2 minutes, 100 degrees on speed 1.

    5. Insert butterfly. Add rice and wine and saute for 2 minutes, 100 degrees on Reverse +Gentle stir setting

    6. Add water and stock and cook for 22 minutes at 100 degrees, Reverse +Gentle stir setting

    7. While the risotto is cooking start topping and tailing sugar snap peas/snow peas; cutting some into segments and others leaving long and just cut to expose the peas within.

    7. Add remaining butter, the parmesan, peas, sugar snap peas/snow peas, mint mixture and season well with salt and pepper.

    8. Once separated into bowls, top with natural yoghurt (or creme fraiche) and drizzle with olive oil.

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Tip

Allow risotto to sit for a couple of minutes once peas are added.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Nauthe:...

    Submitted by PinkSwan on 18. September 2019 - 21:14.

    Nauthe:
    the butterfly never goes above reverse speed stir, you may be confusing it with the number for the next step in the recipe (could be misconstrued).

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  • The flavours in the dish are great- but did anyone...

    Submitted by Nauthe on 21. February 2019 - 15:38.

    The flavours in the dish are great- but did anyone else have trouble fitting the butterfly whisk midway through? It seemed like the speeds were to high and it just kept flicking off. I ended up having to cook the dish without the whisk and it looks like glue. Cry

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  • Even the kids loved it!

    Submitted by Paula575 on 8. February 2017 - 16:38.

    Even the kids loved it!

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  • This was absolutely

    Submitted by Lancerlee on 12. January 2016 - 20:22.

    This was absolutely delicious!! Will be making again.  tmrc_emoticons.)

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  • Very nice!  I omitted the

    Submitted by Ali-Cat on 8. January 2016 - 20:45.

    Very nice!  I omitted the salt, used 1.5 tablespoons of stock, 5g of mint and snow peas.  Its a generous serve, I estimate about 6 serves.  Thanks for sharing!

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  • Lovely risotto!  I used 200g

    Submitted by belgibson on 20. November 2015 - 12:24.

    Lovely risotto!  I used 200g sugar snap peas and it had such a lovely flavour.

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  • Great with mixed fresh peas

    Submitted by Elliebird on 25. October 2015 - 20:48.

    Great with mixed fresh peas

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  • Very minty! I added 5 grams

    Submitted by Rhiarne on 24. November 2014 - 19:32.

    Very minty!

    I added 5 grams of mint leaves and this was super dooper minty. 

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  • This was so easy and tasty! I

    Submitted by emilley on 30. October 2014 - 22:00.

    This was so easy and tasty! I love mint and my son was very excited to pick fresh mint and snow peas from our garden to use in this recipe. Will definitely be making again! 

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  • YUM! made this yesterday for

    Submitted by frausin on 13. October 2014 - 18:46.

    YUM!

    made this yesterday for my family. Mum is a huge fan of rissoto and loved this. 

    would definitely make this again. thanks  tmrc_emoticons.)

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  • A+ I halved the recipe and it

    Submitted by ljmulcahy on 2. October 2014 - 14:53.

    A+ I halved the recipe and it was easliy 4 portions. I also used less mint (as im not a huge fan) and used fresh peas from my dad's garden. Also forteited the wine as I didn't have any. I will be making this again!

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  • I made this for dinner last

    Submitted by jb84 on 29. September 2014 - 15:02.

    I made this for dinner last night was a hit even with my 2 year old, I crumbled Danish feta on top just before serving was delish

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  • I had no snow peas so used

    Submitted by Miss Meagan on 9. May 2014 - 11:22.

    I had no snow peas so used asparagus instead which was lovely, but can't wait to try it with snow peas. I think the crunch of them will add some texture the asparagus was missing, as I cooked both the peas and the asparagus in the risotto at the last 5 minute mark. tmrc_emoticons.)

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  • delicious and so easy and

    Submitted by Thelmaandlouise on 14. April 2014 - 21:17.

    delicious and so easy and relatively healthy! Added some chilli flakes for an extra kick and a dollop of ricotta on top. Yummo

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  • Delicious. I'm not usually a

    Submitted by Livipie on 27. February 2014 - 15:32.

    Delicious. I'm not usually a big fan of risotto as I find it too heavy but the mint in this really made it fresh and tasty.

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  • Big hit in my house. 

    Submitted by Puku75 on 21. November 2013 - 20:20.

    Big hit in my house. 

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  • So easy and very nice. I will

    Submitted by Kelndazz on 12. November 2013 - 13:25.

    So easy and very nice.

    I will definately be making this again.

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  • This was delicious. Loved it

    Submitted by Mundaem on 11. November 2013 - 21:53.

    This was delicious. Loved it - so did my guests. Definitely making it again. 

     

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  • OMG simple and beautiful,

    Submitted by jacquiwiddicombe on 16. October 2013 - 20:57.

    OMG simple and beautiful, will be a family favourite

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