Pea and Mint Risotto

Serves 2 | Prep time: 5 mins | Cook time: 60 mins

Ingredients

• ¼ cup extra virgin olive oil

• 1 brown shallot onion, finely chopped

• 2 cloves garlic, finely sliced

• 1 cup risotto or arborio rice

• 1 L chicken stock, hot

• 1 cup frozen peas

• ¼ cup mint leaves, chopped cracked black pepper

• 2 tablespoons parmesan cheese, grated

Method

HEAT oil in large pan then add onion and cook until translucent. Add garlic and heat through.

ADD rice and stir until each grain is coated in the oily onion mixture.

SLOWLY add the stock, about 100ml at a time, stirring until absorbed by rice before adding more. Repeat until you have added in all of the stock.

ADD peas and heat through until tender then add mint leaves and stir.

SERVE with cracked black pepper and parmesan cheese on top

This recipe is brought to you by The Queensland Country Women’s Association’s (QCWA) Country Kitchens program. The program is empowering women through education and health is a priority for the Queensland Country Women’s Association (QCWA). The QCWA Country Kitchens program, funded by the Queensland Government through Health and Wellbeing Queensland, supports Queenslanders to adopt healthier lifestyles. To find out more about the program visit https://qcwacountrykitchens.com.au/