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Pea, Mint and Feta Risotto

Posted on April 25, 2015 in Recipes


This lovely risotto is a perfect spring supper, full of fresh, summery flavours but still with the warmth and comfort we need when the weather isn't quite there yet.

To serve 4:

olive oil

2 onions, finely diced

250g risotto rice, I used Carnaroli

1.25-1.5l chicken or vegetable stock

200g frozen peas

200g feta cheese

Start by frying off the diced onions in a good glug of olive oil, keep it over a medium heat as you want them to soften gently and stay white rather than turning brown. After about 10 minutes add your risotto rice and fry until the outside edges start to become translucent. At this point you could add a large splash of white wine, allowing the alcohol to burn off for a few minutes.

Keeping your stock warm add it to the rice about 150ml at a time, stirring almost continuously and waiting for the rice to absorb the stock before adding anymore. The process will take about 20-25 minutes and you'll know when the rice is ready as it'll be plump and full of stock. Once the rice is pretty much there add your frozen peas to cook through quickly before taking the risotto off the heat and stirring in the cubed feta and finely chopped mint. The warmth of the rice will begin to slightly melt the feta cheese and will give the risotto a beautiful creamy texture without the need for butter.