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Pea, Basil & Mint Risotto

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“I tried this recipe on a recent holiday-it was really good! Lots of nice fresh herb flavours.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the stock to a steady simmer in a saucepan.
  2. Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
  3. Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
  4. Add the rice and stir for 1 minute, making sure all the grains are well coated.
  5. Add the wine and stir until completely absorbed.
  6. Add the stock a ladle at a time, sirring frequently.
  7. Wait until each addition is almost completely absorbed before adding the next ladle.
  8. Reserve 1 ladle to add at the end.
  9. Half way through cooking the rice add the peas.
  10. After 18-20 minutes the rice should be creamy and tender but still have a little bite.
  11. Add remaining ladles of stock and turn off the heat.
  12. Stir through the herbs, cheese and juice and season to taste before serving.

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