PEA AND MINT RISOTTO
- Olive oil
- 1 onion, finely chopped
- 1 clove of garlic, finely crushed
- 1 cup (250ml) risotto rice (Arborio rice)
- 3 cups (750ml)hot vegetable stock
- 1 pack (600g) Findus Swedish Peas
- 40g Parmesan cheese, grated
- salt and white pepper
- squeeze of lemon juice
- few fresh mint leaves, torn
- pea shoots to garnish (optional)
Heat a pan with a little olive oil low heat and gently fry onions for about 5 minutes or until soft.
Add crush garlic to the onions and saute for a ew extra minutes.
Add risotto rice and saute over a medium heat until translucent, about 2 minutes.
Meanwhile place 1 cup frozen peas into a food processor with 1/2 a cup warm vegetables stock and blend until completely smooth. Remove and set aside for later.
Pour a ladle of hot stock into the rice, stirring frequently until the liquid is absorbed. Continue to add stock ladle by ladle until rice is creamy and cooked to al-dante.
Add the pea and remaining peas, then remove from heat and stir in the grated parmesan.
Add a coupe of mint leaves and season with salt, pepper and a squeeze of lemon juice.
Server immediately, garnished with fresh pea shoots.
MORE TASTY PEA IDEAS
Mint pea bruschetta
Blitz together 1 cup of Findus Sweden’s Finest Peas and 1-2 tablespoons of creme fraiche or sour cream until peas are mushy, but still a little chunky. Add a couple of chopped mint leaves and season with salt, pepper and a squeeze of lemon juice. Spoon a dollop of the minty pea mixture onto the bruschetta and serve as canapes.
Pea and potato Soup
Saute 1 onion, a clove of garlic and 1 pealed and cubed potato in a port for a few minutes. Add 3 cups of vegetables stock and bring to the simmer until the potatoes are cooked. Add 1 box of Findus Sweden’s Finest Pea and cook for 2 minutes. Blend until smooth and season with salt and pepper. Serve with a swirl of creme fraiche.