Pea, mint and green garlic risotto
Vegetarian, Gluten Free, Soy Free
With crisp peas, fresh mint and young green garlic, this creamy risotto dish screams ‘Spring has arrived!’ A little grated pecorino cheese adds a savory note at the end to satisfy and delight.
- 2 to 3 shallots
- 4 stalks green garlic
- 1 cup Arborio rice
- 1 cup vegetable stock
- 1 cup Ecopia Farms peas
- Small bunch mint
- 1/4 cup pecorino cheese
- 1/4 cup roasted hazelnuts
*Peel and thinly slice shallot.
*Peel, cut off root end and thinly slice green garlic.
Sauté shallot and garlic with a pinch of salt until just soft and translucent, 3 to 5 minutes.
*Pick leaves off mint, rinse and finely chop.
Nutrition per serving: 40