Spring Pea and Mint Risotto
Ingredients
- 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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